Thoroughly rinse produce and pat dry. Halve or quarter cherry tomatoes. Thinly slice garlic and onion. Roughly tear 3/4 of basil leaves. Stack remaining basil leaves, roll into a cylinder and slice across the length of the roll creating very thin strips (chiffonade).

Combine uncooked spaghetti, tomatoes, onion, garlic, torn basil (reserving the chiffonade leaves for garnish), 2 Tbsp. olive oil, 2 tsp. salt, half the red pepper flakes (reserving remaining for garnish, if desired), and 4 1/2 cups of water in large pot. Bring to a boil over high heat uncovered. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Place almonds, nutritional yeast, garlic powder, and a 1/2 tsp. of salt in food processor/blender and process until a crumb-like consistency is reached. Salt and pepper to taste and set aside. Rake mixture with a fork to break up any clumps.

Divide pasta among 4 bowls (hooray for leftovers!). Garnish with basil chiffonade, a drizzle of olive oil, remaining red pepper flakes, and a sprinkle of almond Parmesan.