Heat the oven to 210 degrees °C (or 190 °C fan-bake).
Lay the capsicum and tomato pieces on an oven tray and drizzle over the balsamic vinegar and 2 tablespoons of olive oil. Season with salt and pepper.
Bake for 17-20 mintes until the tomato and capsicums are slightly blistered and have collapsed.
Meanwhile, bring a pot a water the boil and make a start on the rest of the sauce.
Heat a saucepan over medium heat and add in the remaining 2 tablespoons of oil.
Add in the garlic and fry for 1 minute before adding in the anchovies, capers, olives and chili flakes. Fry until the anchovies have broken down. Remove from the heat.
Once the water is boiling, add 1/4 tsp salt and the dried pasta. Cook until al dente.
When the tomatoes and capsicums have finished roasting, add them to the pan of olives and capers and place it back on the heat. Sprinkle over the dried oregano and cook for 1-2 minutes. Taste and season with salt and pepper.
Drain the pasta. Serve the sauce over the hot pasta along with grated parmesan cheese.