Heat the oil in a skillet and add the cayenne powder, garlic, dried tomatoes and oregano. Cook until the garlic starts to brown. You can use store-bought rehydrated dried tomatoes or you can rehydrate them leaving them in a bowl with some warm water until they’re soft.
Add the chopped tomatoes, tomato paste and sea salt. Cook for about 5 to 10 minutes or until the sauce starts to thicken.
Add the cooked pasta to the sauce and stir.
Serve with some vegan Parmesan cheese and some chopped fresh parsley on top (optional).