1. Heat oil in medium-size saucepan over low heat. Add garlic; cook, stirring occasionally, for 8 minutes, making sure garlic doesnt burn. Stir in olives, mashed anchovies, capers, crushed tomatoes, oregano, ground red pepper and parsley; cook, stirring occasionally, for 22 minutes.
2. Meanwhile, cook rotelle in a large pot of boiling salted water until al dente, firm but tender. Drain well. Serve sauce over rotelle. Makes 6 servings.