Instructions: Pass the tomatoes through a food mill ( my favorite gadget) using the disc with smallest holes, into a non-reactive pan. Coarsely chop the garlic on a board. Heat the oil in a medium sized saucepan over medium heat. When the oil is warm, add the garlic and saute until lightly golden, about 10 minutes. Meanwhile, pit the olives and cut them into quarters. If using anchovies preserved in salt, fillet them under cold running water, discarding bones and washing away excess salt. Cut the anchovy fillets into 1-inch pieces. Add the tomatoes to the pan, then the olives, anchovies, capers and tomato paste. Mix well and season to taste with salt , pepper, and the red pepper flakes. Cook for 15 minutes over medium heat, stirring every so often with a wooden spoon. Meanwhile, bring a large pot of cold water to a boil, add coarse salt to taste, then add the pasta and cook until al dente, for 9-12 minutes depending on the brand. Drain the pasta, place it in a large bowl, pour the sauce over, and mix well. Transfer to a warmed serving dish and serve immediately.

****I prefer to cook the sauce in a very large and deep skillet and then put the drained pasta into the skillet to cook for just a moment so that the flavors of the sauce will blend with the pasta ( cant think of a better word than blend ) and then I put the pasta and sauce in a warm serving bowl. It also saves cleaning another dish

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