Boil a large pot of salted water and cook the pasta until just al dente, about 9-11 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering and fragrant, about 1 minute.
Add the crushed garlic and sauté until golden and aromatic, about 30 seconds. Stir constantly to prevent burning and watch for a fragrant, nutty smell.
Pour in the fire-roasted crushed tomatoes, stirring well. Let the sauce simmer gently for about 5 minutes until it thickens slightly and develops a smoky aroma.
Stir in the sliced olives and rinsed capers, cooking for another 2 minutes until they soften slightly and release their briny flavors into the sauce.
Add red pepper flakes and dried oregano, stirring for 30 seconds until spices bloom and fill the kitchen with a spicy, fragrant aroma.
Toss the cooked pasta into the skillet, adding a splash of reserved pasta water if needed to loosen the sauce. Stir well to coat the noodles evenly with the flavorful sauce.
Fold in torn fresh basil, allowing its aromatic oils to infuse the dish. Cook for another minute to meld flavors and heat through.
Remove from heat, plate the pasta, and garnish with extra basil or olives if desired. Finish with a drizzle of olive oil for extra shine and richness.
