100g/3½oz grilled artichoke antipasti, drained and sliced (optional)
100g/3½oz roasted peppers, from a jar, drained and sliced (optional)
2 tbsp baby capers, drained (optional)
400g can chopped tomatoes
50g/1¾oz pitted black olives, preferably Kalamata, sliced
150g/5½oz dried spaghetti or tagliatelle
freshly ground black pepper
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tbsp tomato purée