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2 tablespoon olive oil
3 anchovy fillets, roughly chopped
1 tablespoon freshly minced garlic (about 3 medium cloves)
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes, roughly broken up by hand
1/2 cup black olives, preferably oil-cured, pitted and coarsely chopped
2 tablespoon capers, drained
1/4 cup coarsely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Place olive oil, anchovies, garlic, and crushed red pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until bubbles form around the garlic, about 2 minutes.
Stir in tomatoes, olives, and capers and bring to a boil. Lower heat to medium-low and simmer until sauce has slightly thickened, about 10 minutes.
Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve immediately over pasta.
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