1- Remove the stones from the olives and cut into strips. Wash the basil, dry with a cloth and cut into strips. Wash the tomatoes and blanch for about 30 seconds in a saucepan of boiling water; drain, remove the skin, seeds and juice and cut the pulp into cubes or thin strips.
2- Roast the pepper over the flame, remove the skin, open and remove the seeds and core, then cut into strips.
3- Put the strips of tomato, the pepper, sliced olives, capers, lightly crushed garlic clove and the strips of basil in a bowl, add oil, salt and pepper and leave the mixture to stand for at least an hour in the fridge.
4- In the meantime, bring a saucepan of salted water to the boil and cook the pasta, drain when it is "al dente", add the prepared sauce and serve cold or warm as required.