Bring a stock pot of salted water to a boil.

Add spaghetti pasta and cook until al dente.

Drain and rinse the pasta under cold water and drizzle with oil to prevent sticking.

Heat olive oil in a wok or heavy-bottomed pan over medium heat.

Add chopped onion and garlic and sauté until onion is cooked through.

Add chopped tomatoes, red chili flakes, salt, sugar, and roughly torn basil leaves.

Sauté the tomatoes until they become soft.

Add 1/4 to 1/2 cup of water and bring the tomatoes to a saucy consistency.

Bring the sauce to a brisk boil and allow it to slightly thicken.

Check the salt and adjust according to taste.

Add the cooked spaghetti and toss for 3 to 4 minutes until the spaghetti is well coated with the sauce.

Turn off the heat and check the taste and spice and adjust accordingly.

Transfer the Spaghetti Arrabiata Pasta to a serving bowl and serve hot.