Cook the spaghetti in a large pot of boiling salt water until al dente. Drain over a sieve.
Heat a large skillet over medium heat with olive oil. Add garlic, olives, capers, and chili flakes, sauté for 3 minutes until fragrant.
Stir in tomato passata and dried oregano. Let it simmer for 10 minutes, stirring occasionally. Season to taste with miso paste, salt, and black pepper.
Add drained pasta to the sauce and toss for one minute. Sprinkle with fresh basil and, if you like, this vegan parmesan cheese.
Notes
Miso Paste: The vegan umami substitute for anchovies. Optional, as you don’t have to buy a jar of miso paste extra for a serving of pasta. Otherwise, season with a little more salt or stir some yeast flakes into the sauce!
Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.