Heat the oven to 325 degrees F. Arrange the bread on baking sheets in a single layer. Toast in the oven until evenly golden, 12 minutes. Remove from the oven and set aside.
Heat the olive oil in a skillet with tight fitting lid over medium to medium-high heat. Add the anchovies and stir to melt into the oil. When they are broken up and melted, stir in the garlic, red pepper flakes, tomatoes, capers and olives and cover the pan. Cook 7 to 8 minutes more to burst the tomatoes, then uncover. Mash any stray tomatoes with a potato masher or wooden spoon and fold in the parsley. Transfer the sauce to a serving bowl and serve with the toasts.
Recipe courtesy of Rachael Ray