Cook spaghetti in salted water according to the package instructions until al dente.
In the meantime, peel and dice the onion. Peel garlic and finely chop. Chop the pepper
Heat the oil in the pan and sauté for 2-3 minutes
Then reduce the heat. Add tomato paste and tomatoes and simmer for about 8-10 minutes. Season with Italian herbs, salt, pepper and a bit of sugar to taste.
Then drain the pasta and combine with the sauce.
Roast pine nuts in a pan without oil until golden-brown.
Sprinkle with roasted pine nuts, tomato flakes, nutritional yeast flakes or vegan parmesan as desired.
