Heat the olive oil in a large frying pan over a high heat. Add the steak and cook, stirring, for
3-4 minutes, or until browned. Remove from the pan using a slotted spoon and reserve.
Lower the heat, add the spring onions and garlic to the pan and cook for 1 minute. Add the
courgettes and pepper and cook for 3-4 minutes.
Add the oregano, capers and olives to the pan with the chopped tomatoes. Season to taste with
salt and pepper, then simmer for 7 minutes, stirring occasionally. Return the beef to the pan and
simmer for 3-5 minutes, or until the sauce has thickened slightly.
Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook
according to the packet instructions, or until 'al dente'.
Drain the pasta thoroughly. Return to the pan and add the beef sauce. Toss gently until the
pasta is lightly coated. Tip into a warmed serving dish or on to individual plates. Sprinkle with
chopped parsley and serve immediately.