Heat the oil in large skillet and for 30 seconds. Add the tomatoes and wine and simmer uncovered for a 10 minutes.
Meanwhile cook the pasta in salted water until al dente for about 10 minutes.
Add the parsley, capers and olives to the sauce and season with salt ground black pepper, lemon juice and sugar.
Drain the pasta, mix with the sauce and serve.
Garnish with parsley.