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In a large pot, boil the pasta al dente, adding a tablespoon of salt to the water.Drain the pasta water, save some to add to the sauce later.
In a heavy saucepan heat the remaining oil over low heat. Cook and stir the tomatoes, oregano, chopped basil, garlic, onion, and bell peppers over low heat until the tomatoes are tender.Add ½ cup water and tomato sauce. Simmer over low heat for 5 minutes. Set aside half of the tomato sauce for serving. Mix in capers and olives with the tomato sauce.
Season the sauce with salt and pepper to taste and pour it into a large mixing bowl.Add the spaghetti to the tomato sauce and mix well. Add parmesan cheese and mix.
Pour in the pasta into a 6" [15 cm] non-stick pan or lasagna baking dish. Lightly press with a fork to compact. Top with the mozzarella.Cover with aluminum foil for 20 minutes.
Heat oven to 300 °F [150 °C].Bake for 25 minutes. Remove from the oven and let it cool for 5 minutes before serving
Garnish with basil and the tomato sauce you had reserved.