In a blender, add the 6 ripe tomatoes. Note: You may need more tomatoes or less. this depends on how large your tomatoes are. You want to get about 4½ cups of tomato puree.
In a large pot on medium heat, add the olive oil and onions. Stir for a minute then add the sliced garlic. Make sure to leave one garlic to mince at the end. Doing this will enhance the garlicky flavor. Cook for about 1 minute stirring frequently.
Now add the tomato paste, chili flakes and cook for about 1 ½ minutes.
Then pour the tomato puree and add salt and black pepper to taste.
Cover the pot and on medium heat, allow the sauce to reduce and thicken. This will take about 12 minutes.
Check on the sauce and if it has reduced and has thickened, remove the pot from the heat. Taste the sauce and add additional salt or chili flakes. This step is optional: Allow the sauce to cool before pouring it into a blender. I wanted the sauce to be creamy so I blended it again.
Pour the sauce back into the pot and on medium heat, add the coconut cream and cook for about 2 minutes. Pour the pasta into the sauce and stir. Then add the 2 cups of water and stir.
Cook the pasta according to the package instructions. If you use a different pasta shape, the cooking time will vary. Make sure to stir constantly and if you feel like you need additional liquid you can add another 1/2 cup of water or coconut cream.
Add the minced garlic and stir.
Once the pasta is cooked, taste and add additional seasoning to your liking.
This pasta dish is best enjoyed immediately. Top the pasta with parmesan and fresh basil and enjoy.
