Begin boiling water with a healthy pinch of salt for pasta.
In the meantime, over medium high heat, add olive oil in a large pan. Add garlic and cook until edges just start to brown (don’t wait too long; else it will burn and your life will be ruined, ruined I say).
Add tomatoes, capers, oregano, salt, and pepper.
After tomatoes have cooked for a minute, add white wine (I added two turns of the pan).
Let it all come to a boil and then reduce heat to a simmer while your pasta cooks.
Once your pasta is al dente (save your pasta water!), add to the pan of sauce and incorporate.
Add more salt as needed. If it starts to get dry, add a ladle of pasta water, one scoop at a time until you achieve a creamy consistency. Sprinkle with torn bits of basil and serve.