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Boil salted water and cook pasta 1-2 minutes shy of package directions. Once pasta is done cooking, reserve 1 cup of the starchy pasta water for later use.
Bring a wide skillet over medium heat and drizzle with olive oil. Once shimmering, add the chopped garlic, add garlic and dried oregano and saute for 1 minute or until garlic is fragrant.
Add the tomato puree and tomato paste and season with salt and pepper. Add the tomato puree and tomato paste and season with salt and pepper. Fill the tomato can halfway with water and add that to the sauce.
Simmer the sauce for 10 minutes so the flavors come together.
Whisk in the mascarpone cheese and parmesan cheese until well combined.
When pasta is done, add the cooked pasta directly to the tomato and mascarpone sauce and toss to combine, so the sauce evenly coats all of the pasta. If sauce is too dry, add some pasta water and continue tossing.
Serve pasta in bowls and garnish with a drizzle of olive oil, grated parmesan cheese and fresh basil.