• Place the salt-packed capers in a small bowl of cold water and leave them to soak for about 10 minutes. Rinse them thoroughly and drain well.
• Cut the cherry tomatoes in half and slice the green and black olives into halves or thick rounds.
• Heat 1 tablespoon of extra virgin olive oil in a large skillet. Add the breadcrumbs and toast over medium heat for 2 to 3 minutes, stirring frequently, until golden and crisp. Transfer them to a small bowl and set aside.

Make the Eoliana Sauce

• Pour the remaining olive oil into the same skillet. Add the peeled garlic cloves and the fresh chili pepper cut into pieces. Sauté for about 1 minute, without letting the garlic burn.
• Add the drained capers, green olives, black olives and dried oregano. Cook for about 2 minutes, stirring occasionally.
• Remove the chili pepper and add the tomatoes. Cook over medium-high heat for about 5 minutes.
• Press a few of the tomatoes gently with a wooden spoon to release their juices, but leave most of them intact. Finally, remove the garlic cloves. Add salt if needed and stir.

Cook the Spaghetti

• Bring a large pot of water to a boil and salt it lightly, as the capers and olives are already quite salty. Cook the spaghetti until about 2 minutes before al dente. Reserve about 1 cup of the cooking water before draining.
• Transfer the spaghetti directly to the skillet with the sauce.
• Add about ½ cup of the reserved pasta water and toss over medium-high heat for 1 to 2 minutes, until the spaghetti is al dente and coated with a glossy sauce. Add a little more pasta water only if necessary.
• Turn off the heat and add the basil leaves, torn by hand.
• Divide the spaghetti among the plates and finish with the toasted breadcrumbs and, if desired, a small drizzle of extra virgin olive oil.