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Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes, and chopped anchovies. Sauté for 2–3 minutes until the garlic is fragrant and anchovies dissolve.
Stir in the sliced olives, rinsed capers, and crushed tomatoes. Simmer the sauce for about 10 minutes, allowing flavors to meld.
Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the sauce.
Season with salt and pepper to taste. Be careful with salt as anchovies, olives, and capers are naturally salty.
Garnish with fresh parsley if desired, and serve immediately.
Serving and Storage Tips:
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