Wash tomatoes and add them to the blender. Pulse until they are finely chopped but not pureed completely. Transfer the tomatoes to a mesh strainer and let drain for about five minutes. Use a spatula to press out as much liquid as possible.
In a small bowl, stir together minced garlic, anchovy paste, red pepper flakes, oregano, olive oil, and a pinch of salt.
In a large skillet or pan, add garlic mixture over medium heat and cook until fragrant, about 2-3 minutes. Then add tomato juice and simmer until juice is cooked down. Then add tomato pulp and stir to combine.
Cook pasta according to package and reserve a cup of pasta water.
To finish sauce, fold in olives and capers. Toss sauce with drained pasta.
Season pasta with pepper (it probably won’t need any salt). Garnish with parsley and Parmesan and serve immediately!