Drain the sun-dried tomatoes, reserving 1 tablespoon (15 ml / 0.5 fl oz) of the flavorful oil. If any of the sun-dried tomatoes are large, give them a rough chop.
In a large skillet, heat the reserved tomato oil over medium heat.
Add the minced garlic and cook for 1 minute until fragrant and tender.
Add the fresh cherry tomatoes and the chopped sun-dried tomatoes to the skillet.
Cook and stir for 8 to 10 minutes, until the cherry tomatoes begin to blister and burst.
Stir in the black pepper (or crushed red pepper) and 1/2 teaspoon (10 ml / 0.3 fl oz) of salt.
Remove from heat and set aside.
While the sauce is cooking, bring a large pot of water to a boil.
Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the pasta, cooking according to package directions until al dente.
Before draining, use a ladle to reserve 1 cup (240 ml) of the starchy pasta water.
Drain the pasta and immediately transfer it to the skillet with the tomato sauce.
Add about 1/2 cup (480 ml) of the reserved pasta water to start, tossing gently to combine everything. The starchy water will help the sauce cling to the pasta, creating a silky consistency.
Add more water as needed until the sauce is as thin as you like.
Gently fold in the halved vegan mozzarella balls and the fresh parsley or basil.
Serve immediately.
Add a can of rinsed and drained chickpeas or cannellini beans along with the pasta for a heartier, protein-packed meal.
