Bring a large pot of salted water to a boil, then add your pasta. Cook until al dente, about 8-10 minutes, until tender but still with a slight bite. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat the olive oil in a deep skillet over medium heat until shimmering and fragrant. Add the minced garlic and sauté for about 30 seconds, until it becomes fragrant and lightly golden, filling your kitchen with a warm aroma.
Pour in the crushed tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer and cook for about 8-10 minutes, until the sauce thickens slightly and develops a rich, vibrant aroma.
Taste the sauce and season with salt and pepper as needed. If the sauce thickens too much, add a little of your reserved pasta water to loosen it, stirring until smooth and glossy.
Transfer the hot sauce to a blender or use an immersion blender directly in the skillet. Blend until silky smooth, about 20 seconds, being cautious with the hot liquid. Return the pureed sauce to the pan if using a blender.
Add the cooked pasta to the sauce and toss gently to coat evenly. Warm everything together over low heat for 1-2 minutes, allowing the flavors to meld and the sauce to cling beautifully to the noodles.
Finish by stirring in freshly chopped basil or oregano, and taste again, adjusting seasoning if needed. Serve immediately, garnished with additional herbs if desired, and enjoy that velvety, plant-based comfort.
