Heat olive oil in a large pan over medium heat. Add the minced garlic and chili flakes, cook for 2 minutes.

Add the sliced peppers and cook until soft, about 5 minutes.

Pour in the vegetable stock and bring to a simmer.

Add the chopped tomatoes and simmer for 15 minutes.

In a separate pot, cook the spaghetti pasta according to package instructions until al dente, then drain.

Toss the cooked spaghetti with the tomato and pepper sauce.

Serve hot, garnished with fresh basil if desired.