Put the Fettuccine Spaghetti on to boil. Put the rapeseed oil into a high sided frying/sauté pan and put on high heat. Quarter the tomatoes and add to the pan when the oil is hot. (Add the juice from pressed garlic at this point) Cook until the tomatoes soften and begin to lose their shape. Drain the capers, jalapeño olives and black oilves and add these to the tomatoes keeping the heat the same. Keep stirring.