For the sauce

• ▢¼ cup your best olive oil 
• ▢4 to 8 anchovy fillets, use to your liking
• ▢1 teaspoon red pepper flakes, optional
• ▢4 to 5 large garlic cloves, minced
• ▢1 28- ounce can whole peeled tomatoes
• ▢½ cup Pitted kalamata olives sliced
• ▢3 tablespoons capers
• ▢2 teaspoons oregano
• ▢Kosher salt
• ▢½ cup chopped parsley

Instructions 

• In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
• Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
• Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
• While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions
• When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
• Garnish with the remaining olives and capers and fresh parsley. Serve!