In a large pan, heat the oil and lightly brown two cloves garlic and the chopped chilli pepper. Lower the heat and add the parsley, coarsely chopped olives, well drained capers (or washed and drained if in salt) and oregano, mixing well with a wooden spoon. Quickly add the chopped tomatoes (with the seeds removed). Raise the heat so that the sauce comes to the boil. Then lower the heat, add the sugar and season with salt (be careful not to add too much, especially if the capers were preserved in salt). Let the sauce boil for 15 minutes, with the lid on for the first half the time, then without. While cooking, crush the tomatoes with a fork to release their juices.

When you dress pasta with this sauce, as a finishing touch, add 4-5 spoonfuls of grated pecorino cheese, 3-4 basil leaves and 2 tablespoons of olive oil, mix well and serve nice and hot.