Start by filling a large pot with water and bring it to a rolling boil over high heat. Season the water with salt and add your favorite pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water before draining.

In the same pot, add a splash of extra virgin olive oil and heat to medium. Once the oil shimmers, add minced garlic and sauté for 1-2 minutes until fragrant and pale golden. Be careful not to brown the garlic.

Pour in the fire-roasted crushed tomatoes and full-fat coconut milk into the pot with sautéed garlic. Stir well, bring to a gentle simmer, and allow flavors to meld for about 5 minutes.

Sprinkle in nutritional yeast, and season sauce generously with salt and pepper. Let the sauce simmer for an additional 8-10 minutes until slightly thickened.

Add the drained pasta to the pot and gently toss to coat. If the sauce is too thick, stir in reserved pasta water to reach desired consistency.

Tear fresh basil leaves and stir them into the pot, cooking for just a minute to infuse the sauce.

Divide the creamy tomato pasta among plates, topping with additional basil and a sprinkle of black pepper. Serve warm.