In a large pot, bring water to a boil and add the pasta and salt and cook, stirring occasionally, until 2 mins shy of al dente.

Reserve about 1 cup of the cooking water and then drain the pasta.

In a large skillet over medium heat, combine 2 tbsp olive oil, 3 cloves of crushed garlic, ½ tsp of red pepper flakes, 1 cup of tomato sauce, salt and pepper.

Cook for about 2 minutes. Gently add the unsweetened oat milk and continue to simmer for another minute.

Stir in the pasta and adjust the consistency by adding some or all of the reserved cooking water and cook for 2 more minutes, making sure the pasta doesn’t overcook.

Check for seasoning and adjust, if needed, with salt/pepper/red pepper flakes.

Stir in the sun-dried tomatoes, top with fresh chopped parsley/basil.

Serve hot.