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Warm the olive oil in a large, deep skillet over medium heat until shimmering. Add the onion and salt and cook, stirring, until softened, about 5 minutes. Add the garlic, red pepper flakes, and oregano, and cook 1 minute. Add the tomato paste and cook until it browns slightly on the bottom of the skillet.
Add the ½ cup white wine, water, or stock. Scrape any browned bits off the bottom of the skillet. Add the remaining 3 cups water or stock, tomatoes and their juices, and anchovies, if using. Bring to a boil.
Add the pasta and boil, stirring occasionally, until tender, 7 to 10 minutes depending on the pasta shape. If the liquid has evaporated before the pasta is tender, add more liquid and continue cooking. Remove from heat and stir in the basil and Parmesan. Taste and season with salt and pepper as needed.