Heat extra virgin olive oil in a large saucepan or deep skillet over medium heat. Add in garlic and red pepper flakes and sauté until fragrant, about 2 minutes.

Add crushed tomatoes, onion powder, salt, and black pepper to the pan. Stir well and bring to a simmer. Let simmer for 10 minutes.

Cook spaghetti in salted, boiling water until al dente. Just before draining, reserve one cup of pasta water and set aside. Drain pasta and add to the sauce.

Toss spaghetti in the sauce. Add pasta water 1 tablespoon at a time until you reach your desired consistency.

Top pasta with parmesan cheese and fresh basil.