Cook the pasta following package directions.
Heat extra virgin olive oil in a saucepan and sauté the garlics (chopped) over medium heat until golden brown.
To rehydrate sun dried tomatoes you can soak them in a bowl with hot water for about 20 or 30 minutes.
In a blender, add the garlic with the oil, sun dried tomatoes, Piquillo peppers and tomato sauce or chopped tomatoes. Blend until smooth.
Cook in the saucepan the sauce and the pasta for about 5 minutes.
Serve with oregano and vegan Parmesan cheese on top.