Start by warming the olive oil in a spacious skillet over a medium flame. Sprinkle in the crushed red pepper flakes and wait until they emit their spicy aroma.

Turn down the flame to medium-low. This is the perfect time to stir in the tomato paste and fresh tomatoes, along with the oregano and garlic powder. A pinch of salt and pepper can be added according to your taste preferences. Allow the mixture to simmer gently until the sauce slightly thickens, which should take around 20 minutes. Don't forget to stir every now and then to ensure even cooking.

Meanwhile, transform the zucchini into noodles by using a spiral slicer. Aim for thin, long strands, and cut them down to manageable lengths of about 10-12 inches with kitchen scissors. Lay these noodles on paper towels or a clean kitchen towel to draw out any moisture. Setting them aside helps in ensuring they don’t turn soggy when cooked.

In another large skillet, heat some olive oil over medium-high heat before adding the garlic. Sauté until it turns a golden brown, which should take around 4-5 minutes. Once achieved, use a slotted spoon or fork to remove and discard the garlic, reducing the heat to medium.

Now, introduce the zucchini noodles into the skillet. Spend about 2 minutes sautéing them, making sure to use tongs to gently turn them over so that they warm up evenly. Season with salt and pepper as deemed necessary.

After removing the skillet from heat, merge the zucchini noodles with the previously prepared warm arrabbiata sauce. Execute this step gently to ensure the noodles are well-coated but still retain their structure.

Transfer the saucy noodles to a platter. Elevate the dish with a garnish of sliced basil and, if desired, an extra sprinkle of freshly grated Parmesan cheese right before serving to add a burst of flavor and a touch of elegance.