In a small heavy skillet over low heat, lightly toast the chopped almonds and set aside.

Heat the olive oil in a large, wide skillet over medium heat and cook the onion until soft, about 8 minutes, stirring. Stir in the garlic and mashed anchovy. Add the tomatoes, bring to a simmer and add the vinegar, balsamic or petimezi, and water or vegetable stock. Bring back to a simmer and cook, partially covered, until reduced by at least a third and thick, about 30 minutes. Add the olives, capers, oregano and half the toasted almonds five minutes before removing from heat. Season to taste with salt and pepper.

While the sauce is simmering, bring a large pot of water to a rolling boil. Add a generous handful of salt. Boil the pasta right before serving, according to package directions. Drain, reserving a cup of the cooking liquid.

Toss the pasta into the sauce and loosen if necessary with some of the pasta cooking liquid. Serve immediately, garnished with remaining toasted almonds and, if desired, with whole salted anchovies.