Put the courgettes into a colander and scatter with the sea salt. Leave for 15 minutes then squeeze and pat dry.
Cut the tomatoes into halves or quarters depending on their size. Squeeze out the juice and seeds, reserving the juice, Combine the tomato pieces with the juice then add the capers, chilli, dried oregano and garlic.
Stir in 3 tbsps of the olive oil and the vinegar and season. Leave to marinate for 15 minutes.
Heat 2 tbsps olive oil in a thick bottomed frying pan. When hot, add the courgettes and fry to lightly brown. Season, stir in the tomatoes and remove from the heat.
Cook the spaghetti in boiling salted water until al dente, then drain. Add to the sauce and turn to coat thoroughly. Mix in the fresh oregano and drizzle with more olive oil to serve.