SPAGHETTI POMODORO

From Michael Symon on The Chew --so simple so easy and soooooo satisfying !!! Enjoy we loved it and Kevin has already asked if I will please make it again!!

• 1/4 cup olive oil (plus additional, to garnish)
• 1 small onion (peeled, finely diced)
• 2 cloves garlic (peeled, minced)
• 1/4 teaspoon chili flakes (optional)
• 1 (28-ounce) can whole peeled tomatoes (hand crushed)
• bundle fresh oregano
• 1 pound spaghetti
• 2 tablespoons unsalted butter (softened)
• 1/4 cup whole basil leaves (to garnish)
• parmesan (to serve)
• Kosher salt and freshly ground pepper (to taste)
• butcher's twine
• Place a medium saute pan over medium heat and add olive oil. Add the onions, garlic, season with salt, and stir occasionally until the vegetables soften, about 8-10 minutes. Add the chili flakes and tomatoes, and season with salt and pepper. Tie the oregano with butcher's twine and add it to the sauce. Reduce to a simmer and cook on low heat for 30 minutes. 
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than package instructions. Remove the herb bundle from the sauce. Drain pasta and place in sauce. Toss pasta in sauce to coat using 1/4 cup to 1/2 cup reserved pasta water. Add butter, basil leaves and a drizzle of olive oil. Toss pasta until fully coated and glossy. Serve with freshly grated parmesan and a drizzle of olive oil.