In a medium saucepan, melt two tablespoons butter over medium heat. Add the minced garlic and cook for 2 minutes without allowing the garlic to brown (you may need to lower the heat). Add the crushed tomatoes and the juice to the pan. Add the oregano and crushed red pepper. Lower the heat and simmer for 20 minutes, until thickened. Remove from heat and stir in the remaining butter until the sauce is creamy. Season to taste with salt and pepper. Toss with pasta and top with parmesan and more crushed red pepper, if desired.
Notes
Use the best whole peeled tomatoes you can find and crush them by hand. You can substitute crushed tomatoes, but san marzano tomatoes crushed by hand are the best.