1. Heat oil in large frying pan, add the chopped tomatoes with juice and cook for 5 to 10 minutes.
  2. Add the olives and oregano and cook for a further 5 minutes stirring frequently. Season with salt and pepper to taste.
  3. Cook pasta according to packet directions. Drain well and return to pot.
  4. Add the sauce and gently stir it through, serve hot sprinkled with parmesan cheese and garnished with basil or parsley leaves.