Heat a heavy skillet and add 2 tablespoons olive oil.
Add the anchovies and garlic to the heated skillet and cook until fragrant, about 1 minute or so. Take care not to burn the garlic.
Reduce heat to low and add the olives, capers and red pepper flakes, continue to cook for 2-3 minutes.
Stir in the olives and cook for another minute.
Add the tomatoes to the skillet and increase the heat to medium-low. Cook stirring occasionally for about 15 minutes or until the sauce begins to thicken slightly.