Heat 6 quarts of water to boiling. Add salt to water, if desired. In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it. Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat. Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well. Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes. If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.