Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions (usually about 9 minutes). Make sure to reserve 1 cup of starchy pasta water before draining. 

Heat a large high-sided skillet over medium heat.

Add the olive oil and onion. Cook for 3-5 minutes, or until the onion is soft and translucent.

Next add the garlic, tomato paste, Calabrian chili paste, and Italian seasoning. Stir to combine.

Next add the cherry tomatoes and tomato sauce. Stir and then cook for another 5-7 minutes, or until the cherry tomatoes begin to burst.

Add the cooked pasta to the sauce and stir until the pasta is completely coated in sauce. If the sauce becomes too dry, add a splash of reserved pasta water.

Garnish with fresh basil and enjoy immediately. 

Leftover pasta can be stored in an airtight container in the fridge for up to three days.