Heat olive oil in a large skillet or medium-sized saucepan over medium heat. Add in garlic and anchovies. Let cook, stirring occasionally for about 5 minutes until garlic turns golden.
Add in diced tomatoes, stir, and let them simmer for 5 minutes.
Add in olives, sun-dried tomatoes, capers, oregano, and red pepper flakes. Stir and let simmer over medium low heat, uncovered, for an additional 15 minutes.
While the sauce is simmering, cook the pasta according to package directions.
Add drained, cooked pasta directly in the sauce and toss until pasta is evenly coated.
Salt and pepper to taste and garnish with fresh chopped basil and freshly grated parmesan (optional).
Video
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Notes
If you prefer a more saucy pasta puttanesca, reserve approximately 1 cup of your pasta water and add in 1 tablespoon at a time until desired consistency.Cut back on the heat by decreasing the chili flakes and black pepper. You can always add more after the dish is complete.