Boil a large pot of salted water and warm the serving bowls.
Heat olive oil (2 tbsp) in a skillet over medium high. Add garlic (2), cook 15 sec until golden. Add anchovies (3), capers (1 tbsp), olives (30 g) and chilli flakes (1/4 tsp); cook 1 minute.
Add crushed tomato (400 g), swirl the water (125 ml) in the can and add. Stir in oregano (1 tsp), salt (1/8 tsp) and pepper (1/8 tsp). Simmer on medium 10 min until a sauce forms; add sugar (1/4 tsp) if needed.
Meanwhile cook pasta (200 g) in the boiling water per packet. Reserve a mug of pasta water, then drain.
Add pasta to the sauce with ~60ml pasta water; toss over low heat 1 min until sauce clings to the strands but stays slick (add more water if dry).
Serve in warm bowls, drizzled with olive oil (2 tbsp) and sprinkled with basil (2 tbsp).