First give a good wash to your tomatoes, then roughly chop them. You do not need to be extra tidy, they will eventually cook and turn into a juicy sauce.

Grab a wok or a big pan and add olive oil, chili flakes and grated garlic (or keep the garlic whole, if you don't like the flavour too much). Heat it up until the garlic turns fragrant, literally a matter of seconds -max 30 in total - then add chopped tomatoes and a good pinch of sea salt.

Stir well, put the lid on and cook for 15-20 minutes.

Meanwhile take the sundried tomatoes out of the jar and roughly chop them as well. Size is completely up to you, I like them quite small so they are likely to feature every bite, but you can totally go for the rustic look.

Add chopped sundried tomatoes to the sauce after 5 minutes.

Meanwhile bring to a boil abundant salted water for the pasta. Cook the pasta al dente and make sure to keep some of the cooking water for the sauce.

In a bowl add the silken tofu with a kiss of olive oil, oregano (and other herbs of your choice if using), and season with salt and pepper. Break the tofu down with a fork and combine it with all the ingredients. Set aside.

Drain the pasta and add it to the tomato sauce mix.

Pour in the tofu mixture, the finely chopped basil, and the pasta water, stir well and cook out for a couple of minutes. The tofu and tomatoes will essentially merge to create a super creamy sauce for the pasta. Alternatively you can blitz the sauce if you prefer a smoother texture.