1 lb. pasta (penne)
2-3 (5 oz.) peeled Italian plum tomatoes
1/4 c. olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes
1/2 c. black Nicoise olives, pitted
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 c. Italian parsley flakes

Drain tomatoes and cut into small pieces. Combine tomatoes and olive oil in deep skillet and bring to a boil. Add remaining ingredients to sauce, stirring frequently. Reduce heat slightly and cook until sauce has thickened. Cook pasta and drain. Serve sauce over hot pasta. Also sauce is great over chicken cutlets or fish fillets.