Fill a large stockpot with water. The more the better – pasta only sticks when cooked in too little water.
slowly add the pasta into the boiling water, add a pinch of salt and stir. Cook for 8 – 12 minutes.
drain the pasta into a colander and add cold water to "clean" it. Lift the colander and shake off excess water.
peel the tomatoes and cut each one in 4 or 5 pieces. Chop the onion (or garlic) and the red pepper. Fry the onion in a big pan with 3 tablespoons of oil until it becomes transparent. Add the pepper and cook until it is a bit soft. Add the tomatoes, oregano and a pinch of salt. Let it cook for 30 minutes (until it becomes a sauce) over low heat, stirring every 5 minutes or so to make sure it doesn’t stick to the pan.