1. Heat the oil and saute garlic and anchovies until garlic is just yellow in color. Turn heat to very low, then toss halved tomatoes, basil leaves, sun-dried tomatoes and capers in with the anchovies and oil.
2. Cook pasta in boiling, salted water until al dente and drain thoroughly. Pour sauce over fresh pasta and garnish with fresh chopped basil and sprinkle black pepper to taste.