1/4 c. olive oil
4 cloves minced garlic
2 (2 lb.) cans whole peeled tomatoes, drained
1 c. black olives (Greek or Italian olives are best)
1/4 c. capers
6-8 anchovies, minced
1/2 tbsp. oregano
1 tbsp. parsley

Saute ingredients in a 10-inch fry pan on medium-high heat for approximately 10-15 minutes. Allow to simmer another 10 minutes with lid on. Serve over hot linguine.