Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions; drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the diced Vidalia onion and sauté 3 to 4 minutes, until the onion begins to soften.
Add the extra-lean ground beef to the skillet and cook, breaking it up with a spatula, until browned and cooked through, stirring occasionally.
Stir in the minced garlic and dried oregano and cook about 1 minute, until fragrant, stirring nearly constantly to avoid burning.
Pour in the tomato sauce, add the cooked pasta, and toss or stir until everything is evenly combined and heated through. Season with salt and pepper to taste if desired.
Optional: stir in 2 tablespoons chopped basil or sprinkle basil over the top. Evenly sprinkle the grated Parmesan over the skillet and serve.
