Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, a dash of salt and pepper, and garlic powder.

Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.

While the sauce is cooking, slice the zucchini into thin, long noodles with a spiral slicer.

Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.

Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.

Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard. Add zucchini noodles to skillet and sauté for approximately 2 minutes. While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper, to taste, and set aside. If you prefer to boil the noodles, just bring a pot of water to a boil, then toss in your zucchini noodles and cook for literally one minute. 

Remove from heat and toss with the warm tomato sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired. Serve immediately.