Fill pot with water to cook pasta. Do not salt until water comes to a full boil; add 1 tablespoon salt.
Warm a saute pan on the stove with 1 tablespoon olive oil and 2 tablespoons butter.
Mince the onion and garlic cloves. Keep in two separate bowls.
Mix the mushrooms and onion and add to the saute pan—turn up the heat to medium.
Open 2 cans petite diced tomatoes. Once onions are caramelized, add garlic. Pour in two cans of petite diced tomatoes, and then rinse each can with 1/2 can of water and stir into tomatoes. Add 1 cup of white wine and stir in.
Cut 3 pieces of butter approximately 1/4 inch each and place on top of marinara in triangular fashion. Once marinara comes to a boil, turn heat down to a simmer. Once butter melts stir into sauce. Add ground pepper to taste.
Cook pasta. Drain in colander. Rinse under hot water.
Pour one half of the pasta into ceramic pasta bowl and pour Marinara on top. Garnish with chiffonade of fresh basil if available.
Toss with olive oil and refrigerate in tight fitting plastic container until needed.