Cook spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente. Remove from heat and set aside.
Heat oil in a large sauté pan on medium. Add chilli flakes, garlic, capers and olives. Sauté
For a couple of minutes until fragrant and garlic is golden.
Add canned tomatoes, passata and oregano. Reduce heat to medium-low and simmer for 20 minutes until the sauce turns darker and oil pools around the edges.
Add miso paste, dulse flakes and sugar. Mix well. Cook for another minute or two.
Remove from heat. Drain the spaghetti, reserving some of the cooking liquid. Add the cooked spaghetti to the sauce. If too thick, loosen with a ladle of the cooking liquid.
Sprinkle parsley and nutritional yeast flakes. Drizzle lightly with extra virgin olive oil and serve immediately.
Notes
Pasta - As a rough guide, cook 75g raw pasta per person. Dulse - Dulse is a red seaweed. It can be ordered in flake or powdered form from specialty herb and health stores. If you can't find dulse, substitute with nori (regular green seaweed). Nori sheets can be found in the Asian section of most supermarkets.