Heat in a deep frying pan the onions with a large pinch of salt and sauté over a low heat for 10 minutes, until soft and translucent.
Add the garlic, dried oregano and parsley and continue to cook for 5 minutes, stirring regularly.
Pour in the tinned tomatoes, stir to combine, and cook for 5 minutes.
Add the cherry tomatoes and Sweet Piquanté Peppers and cook for 10 minutes then stir in the olives, red wine vinegar, and remaining 1 tsp olive oil, then remove from the heat.
Meanwhile, cook your pasta in a large pot of salted boiling water, according to package instructions. Drain well and reserve 1 cup of pasta cooking water.
Season the sauce with salt and pepper to taste, then pour in the pasta and some of the reserved pasta water.
Toss together to combine, stir in the mascarpone and chopped parsley leaves and toss once more.
Serve with the fresh basil, chopped Sweet Piquanté Peppers, and black pepper.