Heat oil in large pot over medium heat. Add garlic and onions; cook for 10 minutes, stirring occasionally, until onions are soft and well-coated with oil. Add mushroom caps and wine. Sprinkle lightly with salt and pepper; cook for 5 minutes, stirring occasionally until mushrooms begin to release their liquids.

 

Add fresh tomatoes and their juices, canned tomatoes, tomato paste, water and oregano. Raise heat to medium high and bring sauce to a boil. Reduce heat to medium and cook for 30 minutes, stirring occasionally, until mushrooms are tender and sauce tastes rich. Taste for seasoning.

 

Stir some sauce and mushrooms into soaked pasta; keep some sauce to spoon over top.