A simple weeknight dinner
add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes
Add the tomatoes, oregano, and pepper.
Mash the tomatoes using a potato masher in the pot.
simmer 30 minutes, stirring occasionally
Bring a pot of salted water to boil, and cook the pasta to al-dente.
Reserve 1/4 cup of the pasta water, and drain the rest of the pasta
Add the pasta back to the pot, and add the reserved pasta water. place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.
Simmer to finish cooking the pasta and to thicken the sauce.
Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan
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