1 1/2 teaspoons crushed red pepper flakes (add a little more if you really like the spice!)
(1) 28 ounce can crushed tomatoes
(1) 6 ounce can tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
1 pound bucatini (this is a very thick noodle with a hole in the center; see link in post for reference)
4 cups vegetable stock
2 1/2 cups water
1/2 cup fresh basil leaves, thinly sliced
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh parsley, roughly chopped
Bring oil to a low simmer over medium-heat. Add garlic and crushed red pepper and cook for about 2 minutes, or until garlic is fragrant and barely golden. Add tomato puree and tomato paste, stir well to combine. Allow this mixture to cook for 5 minutes – stirring occasionally with a wooden spoon and breaking up the tomato paste. Add the bucatini into the pot, then pour in the vegetable broth and water. Increase the heat to high and allow the mixture to come to a rapid boil.
Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has reduced to just a generous coating; about 14 minutes. Remove pan from heat, stir in the basil, mint, and parsley; cover and set aside for 5 minutes.
Divide pasta among large bowls and serve at once, with cheese, if desired.