A recipe of Mark Bitman, NY Times
Salt to taste
3 tablespoons olive oil
6 or more cloves garlic, lightly smashed and peeled
6 or more anchovy fillets
1 28-ounce can whole plum tomatoes undrained
Freshly ground black pepper to taste
1 cup pitted black olives, preferably oil-cured
4 tablespoons capers, drained
Crushed red pepper flakes to taste
1 pound linguine or other long pasta
Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
Bring pot of water to boil and salt it.
Warm 2 tablespoons oil with garlic, anchovies and red pepper flakes in skillet over medium-low heat.
Cook, stirring occasionally, until garlic is lightly golden.
Add tomatoes (without draining) and crush with fork or hands.
Add to skillet, with some salt and pepper.
Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes.
Stir in olives, capers, and continue to simmer.
Cook pasta, stirring occasionally, until it is tender but not mushy.
Drain quickly and add to sauce.
Add remaining tablespoon of oil.
Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.