1- Wash, core and seed the pepper and cut into thin strips. Cut the olives into thin rounds. Remove the salt from the capers under running water.
2- Slice the onion and chop with the clove of garlic, the parsley and basil; transfer all to a pan, add the oil and the bacon cut into thin strips and leave to fry on a low heat for 3-4 minutes.
3- Add the strips of pepper and the tomato, season with the oregano and mix well, cover the pan and lower the flame to a minimum and cook for 10 minutes, stirring occasionally with a wooden spoon.
4- Add the olives and capers and proceed to cook for 10 minutes, adding salt almost at the end of the cooking time; if the sauce tends to become excessively dry during the cooking time, add some hot water, a little at a time.
5- In the meantime, bring a saucepan of salted water to the boil and cook the bucatini, broken into half; drain when the pasta is “al dente” and pour into the pan with the sauce.
6- Allow the bucatini to absorb the flavours for about a minute, stirring continuously, shaking the pan by the handle; transfer finally to a serving dish, sprinkle with a little chilli powder and serve hot accompanied with the Pecorino cheese on the side.