= Sauce =

Warm 2 tablespoons of @olive oil{3%tbsp} with @garlic{3%cloves}(crushed) and @anchovy fillets{3} in a skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.

Drain @whole plum tomatoes{1-2%cans}(800g) and crush with a fork or your hands. Add to the skillet, along with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about ~{10%minutes}. 

Stir in @black olives{1/2%cup}, @capers{2%tbsp}, and @red pepper flakes{}, and continue to simmer. 

= Pasta & Assembly =

Cook @linguine{500%g} in salted water to al dente. 

Drain quickly and toss with the sauce and remaining 1 tablespoon of olive oil. 

Taste and adjust seasonings as necessary, garnish with @parsley{}(chopped) or another herb if you like, and serve.