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Thinly slice the garlic and chilli, finely dice the onions and halve the olives.
To a frying pan over a medium heat, add a good drizzle of olive oil. Add the olives, chilli, garlic, onions and capers. Fry them gently for about 5 minutes.
Chop the cherry tomatoes into quarters and add them to the pan along with the tomato passata. Add a nice pinch of oregano and give it a good stir. Reduce the heat to low and let it slowly cook with the lid on for about 10 minutes.
Bring a large pot of salted water to a boil and cook your pasta.
Meanwhile chopped the mozzarella into small cubes.
Taste the sauce before you add the pasta and adjust for seasoning.
Once the pasta is cooked, add it to the pan along with a ladle of pasta water and give it a good stir.
Turn the heat off, let it cool down for 30 seconds and then add the mozzarella. Give it a final stir and serve up. Enjoy!