1. Bring a pot of water to a boil and prepare an ice bath in a separate large bowl; boil tomatoes for about 5 minutes until the skin starts to split open then place in the ice bath to cool; peel, cut off the stems, and dice small.
2. Sauté onion in olive oil for 2-3 mins; add the tomatoes and salt to taste.
3. Cover and simmer until tomatoes are soft (20-30 mins, depends on the ripeness of the tomato), add 1/4 cup water if needed to hydrate the tomatoes while cooking.
4. Remove lid, add basil and oregano, and cook uncovered for 10-15 minutes, stirring often.
5. Boil the pasta in salted water five mins less than the package directions (it will continue cooking in the sauce); while the pasta is cooking ladle the foamy part of pasta water from top of the pot (1/2 cup) into the sauce pan, followed by the pasta.
6. Continue cooking the pasta in the saucepan, tossing gently with the sauce until al dente (add more pasta water if needed).
7. Serve with a drizzle of olive oil, Parmesan and a couple basil leaves on top and enjoy!
