Add olive oil to a medium saucepan over medium heat. Stir in white onion and garlic. Saute for 5-7 minutes, or until fragrant. Pour roasted red pepper and tomato soup into saucepan. Stir in tomato paste and dried oregano until well combined. Bring mixture to a gentle boil, reduce heat, and let simmer and cook for 20 minutes. While sauce cooks, prepare pasta according to package directions. Drain pasta and add to a large bowl. Stir in sauce and meatballs until well combined. You may not need to use all of the sauce. Garnish pasta with fresh basil and parmesan cheese. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.