In a large frypan over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato puree, black pepper, cumin, thyme, tomato juice, water, tomato puree and salt. Reduce heat to low and simmer 15 minutes.
While sauce is simmering bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir the cooked pasta into the sauce. Stir in 1 cup of the grated mozzarella.
Pour all into a 20x30cm baking dish. Top with the remaining mozzarella, sliced olives and capsicum.
Bake in preheated oven 20 to 30 minutes until hot and bubbly.