Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the creamy sauce and heating together and it will cook a little more).
While the pasta is cooking, prep the creamy tomato sauce.
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the garlic and let it get fragrant (not even 1 minute).
Stir in the tomato paste with the garlic and oil and combine. Keep stirring until it becomes a dark red color (2-3 minutes). Add in ½ cup of the pasta water and stir.
Add in the coconut milk and stir to combine. Add a teaspoon of salt and pepper.
Let the sauce simmer on medium-low heat while the pasta is cooking (sauce will be simmering for a total 10-12 minutes).
Drain the pasta when it’s not quite al dente (reserve ½ cup of the water) and add to the skillet with the sauce. Stir to combine and let it simmer together for 1 minute. If pasta and sauce seems too thick, add a little bit of the pasta water to loosen it up.
Spoon it out onto plate and add on the garlic breadcrumbs and whatever chopped fresh herbs and red pepper flakes (if using). Enjoy!
Garlic Panko Breadcrumbs
When the pasta cooks and sauce simmers, you could make the garlic bread crumbs.
In a separate small skillet, heat the extra-virgin olive oil over medium-high heat.
Add the garlic, breadcrumbs, and salt, and stir to combine. The breadcrumbs will become a nice golden brown and toasted. As soon as they are ready transfer to a serving bowl. Sprinkle on the pasta when ready to serve.