Make the Sauce

In a large saucepan, melt the butter over medium heat.

Finely dice one onion and add it to the pan

Saute gently to soften (we don’t want colour on the onion)

Add the oregano and fry for 30 seconds to bring out the flavour of the dried herb

Add the tinned tomatoes and bring to a gentle simmer

Stir occasionally, breaking up the tomatoes with a wooden spoon.

After about 30 minutes, the sauce should be thick and glossy.

Don't panic if it looks thin early on! It thickens over time

Cook the Pasta

Boil a large pot of salted water.

Cook your pasta 1 minute less than the package instructions — it should be slightly underdone as it will finish cooking in the sauce. Tip: Reserve 1 cup of pasta water before draining! You'll use it to bring the sauce together.

Blitz sauce and combine

Add a little pasta water to get the right consistency to the sauce then blitz with a blender/stick blender to get an ultra-smooth pasta sauce

Add the drained pasta directly into the sauce

Toss together over low heat for 1–2 minutes until the pasta soaks up all that buttery tomato goodness.

Add splashes of reserved pasta water if needed, this will help the sauce stick to the pasta

Taste and adjust seasoning with salt and pepper.

Finish and Serve

Serve immediately with finely chopped parsley and basil stirred in and top with grated Parmesan cheese

Plate that pasta and enjoy!