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1
Bring a large pot of water to a boil and add salt.
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2
Put half the olive oil in a 10- or 12-inch skillet over medium-high heat.
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3
Add the garlic and, when it sizzles, the tomatoes, along with some salt and pepper.
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4
Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 15 minutes.
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5
Meanwhile, pit the olives: press on them with the broad side of a knife to break them, then remove the pit.
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6
Combine them in a small food processor with the anchovies and the remaining olive oil.
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7
Pulse the machine until you have a fairly smooth paste.
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8
Stir this paste into the tomato sauce and keep warm, stirring occasionally.
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9
Cook the pasta until it is tender but not mushy.
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10
Serve with the sauce, garnished with the parsley.
