Cook pasta according to instructions on the package. In the meantime, slice garlic and toast it in a pan on high heat without oil until slightly brown from all sides.
Add the toasted garlic, dried tomatoes, tomate paste and nutritional yeast to a high-speed blender and process together with about 300g hot pasta water.
Slice cherry tomatoes. Dice the red onion finely.
Add oil or water to the pan and fry the onion until soft and translucent.
Add cherry tomatoes to the pan and continue frying until they are soft.
Pour the blended mixture into the pan, add Italian herbs, salt, and pepper and turn off the heat. Stir in almond butter.
Let simmer for another 1-2 minutes before you throw the cooked pasta into the sauce to combine.
Serve on a plate and top off with pine nuts, raw cherry tomatoes and fresh basil.