Cook and drain pasta according to package directions.
Meanwhile place mussels in a large pot and add water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid.
Line a sieve with cheese cloth or paper towel and place over a large bowl. Strain the cooking liquid and reserve 1/2 cup.
Add the strained reserved cooking liquid, tomato sauce, garlic, wine, parsley and oregano to a pot and bring to boil over high heat. Cook, stirring often until reduced by half. About 5 minutes. Add the mussels, cover and simmer for about 2 minutes until the mussels are reheated. Season to taste with salt and pepper.
Add pasta to the pot and mix well. Transfer to serving dishes and enjoy.