Heat a skillet over medium heat and add diced onion and sliced garlic. Season with black pepper and Italian seasoning. Cook slowly until the onions turn translucent and the garlic is fragrant, about 5-7 minutes.

While the onion and garlic cook, halve the cherry tomatoes. At the same time, bring a pot of water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining the pasta.

Once the onions are translucent, add the halved cherry tomatoes to the skillet. Cook on medium heat until the tomatoes soften, the skins loosen, and they begin to burst, about 8-10 minutes.

Transfer the cooked ingredients to a tall container and blend with an immersion blender until smooth (or use a regular blender), about 1-2 minutes.

Return the blended tomato sauce to the skillet over low heat. Stir in the vegan butter and red pepper flakes, allowing the sauce to heat through.

Add cooked pasta to the skillet, tossing everything together until the pasta is evenly coated with the sauce. For a thinner consistency, add the reserved pasta water in little increments.

While the pasta is finishing, heat a small skillet on low and add the seasoned breadcrumbs. Toast for a few minutes until they are golden and fragrant.

Plate a serving of pasta and top with the toasted breadcrumbs and freshly chopped chives.