Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it just begins to turn golden and releases a savory aroma.
Add the crushed tomatoes to the skillet, stirring to combine with the garlic. Let the mixture simmer gently for about 5 minutes, until it thickens slightly and the kitchen fills with a rich, tangy aroma.
Transfer the tomato mixture to a blender or use an immersion blender directly in the pan. Pour in the coconut milk, add a pinch of salt and pepper, and blend until smooth and creamy, about 30 seconds. Return the sauce to the skillet and simmer gently for another 2 minutes.
Pour the drained pasta into the skillet with the sauce, tossing well to coat all the noodles evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and help it cling to the pasta.
Stir in the chopped fresh basil, then taste and adjust the seasoning with more salt and pepper if needed. For an extra burst of freshness, squeeze a little lemon juice over the pasta and toss again.
Serve immediately while hot, garnished with additional basil leaves or a drizzle of olive oil if desired. Enjoy the creamy, vibrant flavors that come together in this comforting dish.
