Place Extra-Virgin Olive Oil (1/2 cup), Anchovy Fillets (1 can), Garlic (4 clove), San Marzano Tomatoes (1 can), Capers (1/4 cup), Black Olives (1/2 cup), and Freshly Ground Black Pepper (to taste) in large pot or wide-mouthed sauté pan. Bring to a simmer over medium heat.
Reduce heat to low and simmer for 1 hour, stirring every so often. You need something like a potato masher or wooden spoon to gently crush the tomatoes and garlic cloves every so often. The anchovies dissolve on their own, but the tomatoes and garlic need assistance.
Boil Orecchiette Pasta (0.50 pound). Drain, and toss with sauce.