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1
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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2
Pour the tomatoes and their liquid into a bowl.
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3
Mash them with your hands or a sturdy wire whisk until they are coarsely crushed.
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4
Whack the green olives with the flat side of a heavy knife or a small saucepan, remove the pits, and slice the olives coarsely.
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5
Set the tomatoes and olives aside.
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6
Stir the fusilli into the boiling water.
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7
Return to a boil, stirring frequently.
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8
Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
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9
Meanwhile, heat 3 tablespoons of the olive oil in a large skillet over medium-high heat.
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10
Whack the garlic with the flat side of a knife, add it to the pan, and cook, shaking the pan, until lightly browned, about 2 minutes.
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11
Add the anchovies and press with the back of a spoon to break them up.
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12
Toss in the green and black olives and cook until sizzling, about 2 minutes.
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13
Pour in the tomatoes and their liquid and add the red pepper.
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14
Bring to a boil, adjust the heat to a lively simmer, and cook 5 minutes.
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15
Stir in the capers.
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16
If your skillet is large enough to hold the sauce and pasta, scoop out the cooked pasta with a large wire skimmer and drop it directly into the sauce.
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17
If not, drain the pasta, return it to the pot, and add the sauce.
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18
Place over medium heat, and stir in the parsley and remaining olive oil.
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19
Remove from the heat and stir in the grated cheese.
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20
Check seasoning, and serve immediately in warmed bowls.
