Step 1: Cook the Fusilli

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, following the package instructions (typically 10-12 minutes). Reserve ½ cup of the pasta water before draining.
2. Drain and Toss: Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 2: Prepare the Sauce

1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the garlic and onion, cooking for 3-4 minutes until softened and fragrant.
2. Add Tomatoes: Stir in the diced tomatoes and sun-dried tomatoes, allowing the mixture to simmer for 5-7 minutes.
3. Incorporate Olives and Capers: Add the sliced olives, capers, oregano, basil, and red pepper flakes (if using). Season with salt and black pepper. Simmer for an additional 5 minutes, stirring occasionally.
4. Adjust Consistency: If the sauce is too thick, add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Step 3: Combine the Pasta and Sauce

1. Toss Together: Add the cooked fusilli to the skillet with the sauce. Toss to coat the pasta evenly and let it cook for 1-2 minutes over low heat, allowing the flavors to meld.
2. Garnish and Serve: Sprinkle with fresh parsley, grated cheese, and toasted breadcrumbs if desired. Serve warm and enjoy!