Peel and finely chop the onion, press the garlic and cut the chilli pepper into rings, remove the seeds.
Deseed the pepper and cut lengthwise into strips.
Heat the oil in a pan. Sauté the onion, garlic, chilli pepper, tomato puree and oregano for approx. 3 mins.
Add the pepper and saffron, cook for approx. 5 mins. Pour in the wine and reduce almost completely. Add the tomatoes, water and balsamic, season with salt, cover and simmer for approx. 20 mins. until soft.
Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.
Pit and halve the olives. Mix the pasta, reserved cooking water and olives with the sauce, plate up. Garnish with the oregano.