Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic to the pan and cook for another minute until fragrant.
Pour in the chopped tomatoes and stir to combine with the onions and garlic. Simmer for 5-7 minutes until the sauce has thickened slightly.
Stir in the double cream, dried oregano, and dried basil. Season with salt and black pepper to taste. Allow the sauce to simmer gently for another 5 minutes.
Add the cooked pasta to the sauce and toss until well coated.
Serve the creamy tomato pasta hot, garnished with freshly grated Parmesan cheese and basil leaves.
