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Preheat the oven to 175C fan-forced (195C conventional).
Place a Dutch oven over medium heat. Add the olive oil and once shimmering, add the onion and sweat for 1-2 minutes or until translucent. Add the garlic and oregano and cook for another 1-2 minutes. Add the quarter cup of olive tapenade and stir until the onion mixture is coated. Add the semi-dried tomatoes, passata and white wine and stir to combine.
Pour in the pasta and stir to coat, then add the 3 cups of water (or stock, if using). Stir to combine then top with the parmesan, mozzarella and pepperoni, and drizzle with the extra tablespoon of tapenade. Place in the oven for 25 minutes or until the pasta has absorbed the liquid and cooked through and the cheese has melted and lightly browned on top.
Remove, season with salt and pepper, scatter with a few basil leaves and serve.