How to Make It
Heat chiles, garlic, and 6 tablespoons oil in a large, deep skillet over medium-low. Cook, stirring occasionally, until garlic is tender and light golden, about 5 minutes. Add anchovies and oregano; cook, breaking up anchovies using the back of a spoon, until garlic is golden and mixture is fragrant, about 1 minute and 30 seconds. Add tomatoes; bring to a simmer over medium. Simmer, stirring occasionally, until flavors are melded and sauce thickens, about 10 minutes. Remove and discard chiles. Stir in olives and capers.
While sauce simmers, cook pasta in a pot according to master technique (until very al dente, about 3 minutes shorter than package directions call for).
Using tongs, transfer pasta to sauce in skillet, reserving cooking liquid in pot. Increase heat under skillet to high; cook, stirring and shaking skillet constantly, adding 3/4 to 1 cup reserved cooking liquid, 1/4 cup at a time, until pasta is tender and sauce is creamy and coats the pasta, 3 to 4 minutes total. Remove from heat. Add boquerones, basil, and remaining 1 tablespoon oil; toss to coat.