Bring a large pot of salted water to a boil over high heat.
Heat the oil over a medium-high flame in a large, heavy skillet add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes.
Meanwhile, add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain the pasta and add the cooked penne to the sauce and stir to coat.
Remove the pan from the heat and toss in the parsley and basil, season with more salt to taste.
Serve with parmesan cheese if desired.