Put all but 1 tablespoon of the olive oil and all the anchovies in a large skillet over a low heat and cook, stirring with a wooden spoon, until the anchovies dissolve. Add the garlic and cook for about 15 seconds, taking care not to brown it. Raise the heat to medium-high and add the tomatoes with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil: 20-40 minutes depending on the size of the skillet. Remove from the heat and set aside. You can prepare the sauce ahead of time up to this point and refrigerate it. Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt and the pasta, stirring until the strands are submerged. When the pasta is halfway done, return the skillet with the sauce to a medium heat, adding the oregano, capers and olives. When the pasta is cooked "al dente", drain and toss with the sauce in the skillet over a low heat, adding the remaining tablespoon of olive oil. Taste for salt and serve at once. NOTES : For 1 lb dried, store-bought pasta Posted to KitMailbox Digest by J Pellegrino on May 26, 1998