Roast cashew nuts for the topping in a pan without oil and put aside afterwards.
Cook pasta according to directions stated on the package.
Meanwhile cut onion, chop garlic and roast for about 2-3 minutes in a pan with oil.
Add tomato puree and tomato paste; season with Italian herbs, salt, pepper and sugar to desired taste, bring to the boil and stir in cashew butter.
If you prefer a thinner sauce, add a bit of water (or vegetable stock).
Cut small tomatoes in a half and add.
Finally, pour off penne, combine with the sauce and serve in a pasta bowl; garnish with tomato flakes and roasted cashew nuts.
Bon appetit! :-)