Pasta Puttanesca

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1 ounce olive oil

1 tablespoon minced garlic

3 anchovy fillets, chopped

2 pounds tomatoes, concassed (peeled, seeded, and cut into strips)

1/4 teaspoon red pepper flakes

6 ounces dry pasta, cooked al dente

1 tablespoon capers

2 tablespoons Nicoise olives, pitted

1/2 teaspoon fresh minced oregano

8 fresh basil leaves, torn into pieces

1 tablespoon minced fresh parsley leaves

Salt and freshly ground black pepper

Freshly grated Parmesan