Heat a dry frying pan over medium heat. When it is warm, toast the TVP granules in the dry pan for a few minutes, until they begin to brown. Remove the TVP from the pan and set aside.
Turn the heat down to medium-low, and saute the onion and garlic in the olive oil (with some salt), until translucent and just barely beginning to brown.
Add the oregano, TVP, and chili flakes or oil (if using), and cook for another minute.
Pour in the passata or tomato puree and add basil leaves. Stir to combine, and bring the heat up to high until it starts bubbling. Turn back down to low. Stir frequently, and taste frequently. Add salt as needed (it's probably needed). While the sauce cooks down, heat the pasta water with plenty of salt (precision is not important, but about a tablespoon of salt).
When the water is boiling, add the pasta, and stir to keep the pieces from sticking together. Cook as directed on the package.
Near the end of the pasta cooking time, you should notice the sauce getting very thick. If necessary, use some pasta water to thin it (but not too much - thick is good!).
If desired, remove the garlic cloves and basil leaves from the sauce. (I usually leave them in, but some people don't like to!)
Drain the pasta, and return it to the pot. Scrape the sauce in, and douse with more oil. Stir well. Taste, and adjust salt and oil as necessary. Serve with vegan parmesan and more oil.
