Bring a large pot of salted water to a boil, then add your pasta. Cook until al dente, following package instructions, and reserve about 1/4 cup of pasta water before draining. Set aside.
While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes, until the onion begins to turn golden.
Add the chopped ripe tomatoes to the pan and cook down, stirring occasionally, for about 10-15 minutes until the tomatoes break down into a thick, fragrant sauce. If the mixture sputters, lower the heat slightly to prevent burning.
Transfer half of the cooked tomatoes into a blender, then puree until completely smooth. Return the pureed sauce to the pan, stirring well to combine, and gently simmer for another 5 minutes to deepen the flavors.
In a small bowl, blend the cooked white beans or silken tofu with a splash of the reserved pasta water until silky and smooth. Stir this mixture into the tomato sauce, cooking for another 2-3 minutes until the sauce turns luscious and thick.
Add the cooked pasta to the sauce, tossing gently to coat each piece evenly. If the sauce seems too thick, stir in a little more reserved pasta water until it reaches a silky consistency. Fold in chopped fresh basil and sprinkle smoked paprika for depth.
Cook for another minute to let the flavors meld, then taste and adjust seasoning if needed. Drizzle with a bit more olive oil for shine, and garnish with extra basil if desired. Serve hot for a velvety, satisfying plant-based meal.