In large saucepan, cook pasta according to package directions.
In large shallow saucepan or frypan, heat oil over medium. Add tomatoes and slowly roast until they burst open and form a creamy consistently. 15 to 20 mins. Add vinegar and stir to combine. Add fresh basil and oregano and let cook for a few minutes to wilt herbs and allow flavors to blend. Add cooked and drained pasta and toss to coat pasta in sauce. Season with salt and pepper, as desired. Serve as is or add a flavor boost with grated vegan Parmesan or some crunch with vegan crumble.
Vegan Crumble- Blend 2 Tbsp pine nuts and 1 tsp nutritional yeast with a pinch each of onion powder and garlic powder.