arugula, parmesan (or vegan parmesan, or nutritional yeast - they all taste great on this pasta) and sliced basilto serve (optional)
Instructions
Get a pot of water cooking for the penne. Once it's boiling, add the pasta. Upon draining, reserve ¼ cup of cooking water (or do it as I do and use a ladle to take away the liquid from the boiling pot directly into the sauce).
In the meantime, heat the olive oil in a medium pot over medium-high heat. Cook the onion, galric and sun-dried tomatoes until fragrant, about 2 minutes. Pour in the wine and simmer until it's almost gone.
Stir in the chopped tomatoes, maple syrup, pasta cooking water, sprigs of herbs and bay leaf. Simmer for a few minutes (or more, if you have spare time).
Remove the herbs. Stir in the cashew butter, season and serve over hot pasta with toppings. I will argue that arugula and basil are non-negotiable, but handle the pamesan-situation as you wish.