Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.

Add the minced garlic and stir for about 30 seconds until fragrant.

Pour in the crushed tomatoes and stir in the tomato paste. Let it simmer for 10 minutes to thicken slightly.

Stir in the Himalayan pink salt and oregano. Mix well.

Lower the heat and slowly add the heavy cream, stirring continuously to blend it evenly with the tomato base.

Let the sauce simmer for another 5 to 7 minutes until it reaches a creamy consistency.

Stir in the butter for extra richness and a smooth finish.

Taste and adjust salt if needed.

Add cooked pasta directly into the pan and toss to coat it well with the sauce.

Serve warm, garnished with fresh basil and a sprinkle of parmesan if desired.