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Fill a large saucepan with water, season generously with salt and bring to the boil over a high heat.
Once the water is boiling, add 450g penne pasta, stir occasionally to stop it sticking and cook until al dente, about 10–12 minutes.
Before draining, reserve about 250ml of the cooking water. Drain the pasta and set aside.
Meanwhile, heat 30ml of olive oil in a large frying pan or casserole dish over a medium heat.
Add the small brown onion, finely chopped, and cook for 5–7 minutes until softened and translucent.
Add 3 crushed garlic cloves and cook for a further minute until fragrant.
Pour in 800g chopped tomatoes, then stir in 1 tsp dried oregano, ½ tsp salt and ¼ tsp freshly ground black pepper. Bring to a gentle simmer.
Reduce the heat to low, cover and simmer for 15 minutes, stirring occasionally (or up to 30 minutes for a richer flavour).
Stir through a handful of torn fresh basil leaves.
Add the pasta to the sauce and toss to coat, adding some of the reserved cooking water as needed to loosen the sauce.
Serve immediately, topped with freshly grated Parmesan.