Bring a large Pot of water to a rolling boil. Add 1 tbsp kosher salt for pasta water of 1 tbsp kosher salt for pasta water, then add the 12 oz spaghetti or rigatoni or any pasta shape you prefer. Cook according to package directions until al dente, usually 9–11 minutes. Before draining, scoop out about ½ cup of pasta cooking water and set aside. Drain the 12 oz spaghetti or rigatoni or any pasta shape you prefer in a Colander.

While the 12 oz spaghetti or rigatoni or any pasta shape you prefer cooks, heat the 3 tbsp extra-virgin olive oil in a large Skillet over medium heat. Add the finely chopped 1 small yellow onion finely chopped and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced 4 cloves garlic minced and ¼ tsp red pepper flakes adjust (if using) and cook for 1 more minute until fragrant. Stir in the 1 tbsp tomato paste and cook for another minute, letting it caramelize slightly.

Pour in the 1 can crushed tomatoes and stir to combine. Add the ½ tsp dried oregano, 1 tbsp kosher salt for pasta water, and ¼ tsp black pepper freshly ground. Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Stir in the 1 tsp white wine vinegar brightens the sauce (if using) and taste for seasoning.

Add the drained 12 oz spaghetti or rigatoni or any pasta shape you prefer directly to the Skillet with the marinara sauce. Toss well to coat, adding a splash of the reserved pasta water as needed to loosen the sauce and help it cling to the 12 oz spaghetti or rigatoni or any pasta shape you prefer. Remove from heat and stir in the fresh ¼ cup fresh basil leaves torn or chiffonade. Divide among bowls and top with freshly grated ½ cup Parmesan cheese freshly grated, for serving if desired. Serve immediately.