Bring large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and transfer to serving bowls.
While pasta is cooking, make puttanesca sauce by placing tomatoes and olive oil in a large saucepan. Bring to a boil, then add oregano, red pepper flakes, olives, capers, garlic and anchovy fillets. Stir well; reduce heat and cook for 5-10 minutes.
To serve, spoon puttanesca sauce on top of pasta and sprinkle with basil chiffonade.
Adapted from The Silver Palate.