Heat extra virgin olive oil in a medium sized pot then add garlic, anchovies and a pinch of red pepper flakes. Sauté everything for 1-2 minutes or until the anchovies disintegrates and the garlic smells amazing. Next add in a can of crushed tomatoes, ½ cup of chopped kalamata olives, a tbsp. of capers, and a sprinkle of dried oregano.
Let it all simmer for 10-15minutes. and serve over some zoodles