10 Anchovy Fillets
2 tsp Crushed Red Pepper Flakes
3 Garlic Cloves [large, minced]
2 Tbs Extra Virgin Olive Oil
1 28 oz can Diced Tomatoes [in their juices]
3 Tbs Capers [in brine, drained]
1/2 cup Kalamata Olives [pitted, rinsed + halved]
2 tsp Oregano [dried]
1/4 cup Italian Parsley [fresh, flat leaf, chopped]
1/2 cup Basil [fresh, chopped, several small leaves reserved for garnish]

1 lb Penne Pasta [dried]

Cook pasta until al dente in salted boiling water.  Meanwhile, heat oil over medium heat.  Add garlic, anchovies + crushed red pepper.  Saute for several minutes until anchovies begin to break up.  Add tomatoes + capers and simmer for 5 minutes.  Add oregano + olives and simmer for 5+ minutes more.   Stir in herbs just before serving.   Serve over hot pasta + garnish with whole basil leaves.