1 lb. linguine or other long pasta Kosher salt 1 (14-oz.) can diced tomatoes 1/2 cup extra-virgin olive oil, divided 1/4 cup capers, drained 6 oil-packed anchovy fillets 1 Tbsp. tomato paste 1/3 cup pitted Kalamata olives, halved 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot. While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use. Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel–lined plate, reserving oil in skillet. Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-h...