Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
Meanwhile, cook the pasta according to the package directions. Drain and add to the sauce. Toss to coat.
Serve immediately, topped with vegan Parmesan cheese, if desired.
Tips:
For a richer flavor, use San Marzano tomatoes.
Add some chopped fresh basil or oregano to the sauce for extra flavor.
If you don't have vegan Parmesan cheese, you can use nutritional yeast instead.
This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
