Melt together the butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes. Reduce the heat to low, stir in the tomato paste. Cook 1-2 minutes, then pour over 3 cups of water. Bring to a boil over high heat. Add the pasta, onion powder, paprika, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.Stir in the parmesan, pecorino, and basil until the cheese is melted. Serve immediately topped with fresh basil. Eat!