Prepare the red sauce.

Puree the tomatoes into a fine paste.

Heat oil in a pan over medium-low heat.

Add chopped onions and minced garlic, sauté until translucent.

Add salt to prevent charring.

Add tomato puree and sauté gently for 5-10 minutes until thickened.

Season with black pepper, oregano, and thyme.

Add capers (if using) and cook for another 5 minutes.

Add chopped black olives and switch off the heat.

Boil pasta in salted water until al-dente.

Strain the pasta, reserving some water.

Rinse the pasta in cold water to prevent stickiness.

In a wok, add oil, ginger, and red sauce.

Cook on medium-low flame for 5-8 minutes.

Mix the boiled spaghetti with the gravy and cook for 3-5 minutes.

Serve hot.