In a large pan, add olive oil, garlic, sliced tomatoes, sprinkle with oregano, salt, hot pepper flakes and parsley, cook on medium until tomatoes have started to brown. Add capers, cooked pasta and 1/2 ladle of pasta water, cook on medium high for approximately 2 minutes stirring to combine. Do not let water completely disappear, you want a bit of a thick soupy sauce. Serve on arugula leaves and sprinkle with freshly grated parmesan or pecorino cheese. Enjoy!