Chop the garlic, onions and pepper and place
in a wok (yes a wok - this is by far the best
thing to fry anything in apart from pancakes
although a frying pan or better a deep saucepan
will do) with some olive oil. Fry, adding
some black pepper to taste.
When about three quarters done, add the sliced
mushrooms, letting most of them fry in with the
body of the fried food but letting some slices
come into prolonged contact with the hot side of
the wok so that they brown quite a bit - this
will let you maintain the texture of the mushroom
whilst enjoying the flavour of the cooked
mushroom as well, hence don't use button
mushrooms.
When cooked to your satisfaction, add the
sieved tomatoes, salt (to balance the
tomatoes - yin and yang et cetera - try it. If
you get it right, about one teaspoon per 500mls
of sieved tomatoes, then it will taste perfect)
and oregano. Heat until almost boiling and then
add the drained, boiled pasta and stir in (or,
if you prefer, put the pasta on the dishes and
then pour the pasta sauce over the top - whatever
takes your fancy).