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1
In a medium bowl, toss the tofu with half of the garlic, the chiles, thyme and 2 teaspoons of salt.
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2
Cover and refrigerate the tofu for at least 30 minutes or overnight.
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3
Meanwhile, in a large saucepan, heat the olive oil until shimmering.
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4
Add the onion, the remaining garlic and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 7 minutes.
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5
Add the wine and simmer until evaporated, about 5 minutes.
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6
Add the tomato puree and basil and bring to a boil.
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7
Cover partially and simmer over moderately low heat until thickened slightly, 20 to 25 minutes; keep the sauce warm.
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8
In a large skillet, heat the canola oil until shimmering.
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9
Add the tofu and cook over moderate heat until browned on the bottom, about 2 minutes.
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10
Flip the tofu and cook, stirring occasionally, until lightly browned all over, about 3 minutes longer; keep warm.
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11
In a pot of salted boiling water, cook the strozzapreti until al dente.
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12
Add the pasta to the sauce and cook over moderate heat, stirring, until coated, about 2 minutes.
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13
Fold in the tofu and season with salt.
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14
Transfer to a platter and garnish with chopped pistachios, grated pecorino and dried oregano.
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15
Serve right away.
