Cook penne pasta in salted water according to the package instructions until al dente.
In the meantime, peel and dice the onion. Peel garlic and finely chop. Finely chop the chili pepper as well.
Heat the oil in the pan and sauté for 2-3 minutes.
Then reduce the heat. Add tomato paste and tomatoes and simmer for about 8-10 minutes. Season with Italian herbs, salt, pepper and a bit of sugar to taste.
Then drain the pasta and combine with the sauce.
Halve cherry tomatoes and add.
Roast pine nuts in a pan without oil until golden-brown.
Serve your penne in pasta bowls or plates and sprinkle with roasted pine nuts, tomato flakes, nutritional yeast flakes or vegan parmesan as desired.
Enjoy your meal!