Pasta Olives

4 tablespoons extra-virgin olive oil
2 tablespoon minced garlic
½ teaspoon crushed red pepper flakes
6 anchovy fillets, chopped
4 pounds tomatoes, peeled, seeded, and cut into strips
¾ pound dry penne, spaghetti, or linguine
2 tablespoons capers
¼ cup olives, pitted
1 teaspoon minced fresh oregano leaves
16 fresh basil leaves, torn into pieces
2 tablespoons minced fresh parsley leaves
Salt
Freshly ground black pepper
Parmesan

In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the anchovy fillets and three quarters of the tomatoes. Bring to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for 15 minutes. Once the sauce has simmered for a few minutes, add the pasta to the boiling water and cook it until al dente, tender but still chewy, following the manufacturer's suggested cooking time. As soon as the pasta is done, drain it. Add to the sauté pan the cooked pasta, the remaining tomatoes, and the capers, olives, and oregano. Toss well to mix and coat the pasta with the sauce. Turn off the heat, toss in the basil and parsley, and season to taste with salt and pepper. Mound the pasta on individual serving plates or in shallow pasta bowls. Serve immediately, passing Parmesan cheese alongside.