1In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
2In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
3Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.