Peel and thinly slice the garlic, drain the capers and olives. Roughly chop the capers and slice the olives into small pieces. Separate the basil leaves from the stalks, and keep both. Using a fork, break the Tvna into small pieces.

Pour the olive oil into a large saucepan. Add the garlic and place over medium heat. Cook for 1 min to infuse the oil. Once golden, stir through the tomato paste, cook until it has darkened and gone a deeper red, 3-4 mins. Stir through the capers, chilli flakes and olives.

Add the tins of plum tomatoes into the pan and break the tomatoes up with a wooden spoon. Stir through the sugar, basil stalks, the water and season with salt and pepper. Bring the sauce to a simmer and cook for 15-20 mins, until thickened.

Meanwhile, bring a saucepan of salted water to the boil. Once boiling, cook your pasta 2 mins under packaging instructions.

Reserve a big mug of pasta water, then drain the pasta. Preheat your grill to high. Remove the basil stalks from the sauce.

Stir the pasta, Tvna and three-quarters of the basil leaves through the sauce, loosening with the reserved pasta water, if needed. Taste and season with salt and pepper. Transfer the mixture to an ovenproof dish. Grate the vegan cheese over and place it under the grill until the cheese has melted and goes golden.

Garnish with the remaining fresh basil leaves.