Chicken Puttanesca Pasta

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2 tablespoons olive oil

1 yellow onion, diced 

3 cloves garlic, minced 

1 tablespoon anchovy paste 

2 tablespoons tomato paste 

One 28-ounce can crushed tomatoes 

Crushed red pepper, optional 

1 cup pitted green olives 

2 tablespoons drained capers 

1 teaspoon dried Italian seasoning 

Kosher salt and freshly ground black pepper 

1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced

One 16-ounce package spaghetti 

Fresh oregano leaves, for garnish