In a large, deep pan, heat the extra virgin olive oil to a medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavour).
Add the garlic and cook for about 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
Garnish with the remaining olives and capers and fresh parsley.