Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
Add the Hot sauce, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
Meanwhile, add the pasta to the pan of boiling water and cook for about 8 minutes or until al dente.
Drain, conserving a small amount of cooking liquid, and tip into the sauce.
Add the chopped parsley and toss together well.
Serve straight away in a large bowl, and dive in, washed down with plenty of valpolicella.
