Heat olive oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, about 12 minutes or until soft but not brown. Add tomatoes, garlic, stock, water, oregano, salt, and pepper; bring to a boil. Cover and cook over low heat 45 minutes. Puree soup in a food mill; or puree in a food processor and strain, pressing so pulp goes through strainer. (Soup can be kept, covered, 2 days in a refrigerator.) Return soup to saucepan and reheat. If soup appears thin, simmer uncovered 2-3 minutes to thicken slightly. Bring a medium saucepan of water to a boil and add salt. Just before serving add pasta and cook uncovered over high heat, stirring occasionally, 5-8 minutes or until tender but firm to the bite. Drain well. Add to soup. Stir in 1 tablespoon basil. Taste and adjust seasoning. Sprinkle with remaining 1 tablespoon basil. Serve with parmesan cheese, if desired. NOTE: Made this only when you have very ripe tomatoes - they are the soul of this soup while the ditali, or pasta thimbles, give it body. The soup is relatively easy to prepare because there is no need to peel or seed the tomatoes. After cooking, they are pureed in either a food mill or food processor. A garnish of tomato slices nad basil sprigs looks very attractive. This recipe came from a friends pasta cookbook. It is great!!! Posted to Digest eat-lf.v097.n175 by Arlene Schiffman on Jul 11, 1997