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In a saute pan over medium heat, add the olive oil, cherry tomatoes and garlic.
Saute until fragrant and the cherry tomatoes begin to soften approximately 3 minutes. Add the calabrian chili paste and stir until the tomatoes and garlic are coated.
Next add the spaghetti. Now, pour in the boiling water over it.
Cook and stir frequently until the pasta is tender and the water has almost evaporated, creating a light sauce over the spaghetti.
Turn off the heat, and stir in nutritional yeast and a large handful of basil. Enjoy immediately with vegan parmesan, if desired.