1/4 cup extra-virgin olive oil
6 garlic cloves, minced
4 anchovy fillets
1 1/2 teaspoons dried oregano
3/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
12 ounces bucatini or thick spaghetti
3 pints multicolored cherry or grape tomatoes, halved
2 tablespoons unsalted tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
24 pitted kalamata olives, chopped
3 tablespoons capers
1/8 teaspoon salt
Heat a large high-sided sauté pan over medium heat.
Add oil to pan; swirl to coat.
Add garlic, anchovies, oregano, and red pepper;
cook 2 minutes, stirring constantly to break up anchovies.
Add stock and pasta to pan; bring to a boil.
Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste.
Cook 2 to 3 minutes or until pasta is done.
Remove pan from heat; add remaining ingredients, tossing to combine.