A traditional Neapolitan pasta with tomatoes, olives, capers, and garlic.
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Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
While the water boils, heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped anchovies, and red pepper flakes to the skillet, stirring until the anchovies melt into the oil.
Pour in the crushed tomatoes and simmer for about 10 minutes until the sauce slightly thickens.
Stir in the olives and capers, allowing them to heat through for another 2 to 3 minutes.
Reserve half a cup of pasta water, then drain the spaghetti.
Toss the pasta into the skillet with the sauce, adding a splash of pasta water if needed to loosen the consistency.
Garnish with fresh parsley and serve immediately.
