Linguine With Roasted Tomato Sauce

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6 garlic cloves

5 small anchovy fillets

1/2 cup dry-cured black olives

1 (28-ounce) can whole tomatoes

1 pound linguine pasta

4 tablespoons olive oil

1/2 teaspoon hot red pepper flakes

1/2 teaspoon dried oregano leaves

2 tablespoons small capers, drained

Freshly ground pepper to taste

Large handful Italian parsley, trimmed (about 1/3 cup minced)

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