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In a large, deep skillet, heat olive oil over medium heat. Add garlic, anchovy paste, and crushed red pepper. Saute for 2-3 minutes until the garlic is golden brown.
Pour in the crushed tomatoes, undrained whole peeled tomatoes, olives, and capers. Use a wooden spoon or fork to roughly break up the whole tomatoes and olives.
Stir in 2 cups water and bring to a simmer. Add dried pasta to the skillet, using tongs to gently work the pasta into the liquid until submerged.
Cover and gently simmer for 10-15 minutes, stirring twice during cooking, until pasta is al dente.
Serve in bowls, with additional basil or parmesan, if desired.