Anyone and everyone will gobble up this fall-ready pasta dish!
Preheat the oven to 400°F.
To make the sauce, in a large nonstick pan over medium heat, add olive oil and shallots. Cook for 2 to 3 minutes until soft and then add garlic, olives, sundried tomatoes, capers, caper brine, vegan worcestershire, tomato sauce, chili flakes and sea salt. Stir to combine and when the sauce begins to simmer, about 4 to 6 minutes, turn the heat down to low and let the sauce simmer until the pasta is cooked. Reserve ¼ cup of this sauce before adding the pasta.
In a large pot of salted water cook pasta until very al dente, about 6 to 7 minutes. It will continue to cook in the oven with the sauce, so make sure there’s still a bite to the pasta. Use a slotted spoon to scoop the pasta from the water right into the sauce. Reserve 1 cup of pasta water in case you need to add water to the sauce to thin it out. Use a rubber spatula to toss and coat the pasta evenly in the sauce.
To assemble use a baking dish about 10 x 7.5-inches. Add the ¼ cup of reserved tomato sauce to the bottom of the dish and spread out in an even layer. You will add the pasta in three layers so add the first layer of pasta, then about ¾ cup of vegan mozzarella shreds, the second layer of pasta and another ¾ cup of mozzarella shreds. Add the remaining pasta and fresh basil leaves on top, then cover with remaining mozzarella shreds.
Bake in an oven for 20 minutes uncovered until the cheese is melted and golden.