In a saute pan, heat the olive oil. Add the garlic and saute 1 minute. Add the anchovy fillets, 1 1/2 pounds of the tomatoes, and red pepper flakes. Bring to a boil and lower to a simmer for 15 minutes.
Add the cooked pasta, remaining 1/2 pound of tomatoes, capers, olives and oregano. Toss to mix and coat pasta with sauce. Turn off heat. Add the basil and parsley. Season to taste with salt and pepper.
Divide onto 2 pasta plates and grate fresh Parmesan cheese. Serve immediately.
Recipe courtesy of Wolfgang Puck