Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then reserve a little cooking water before draining.

Build the sauce base

• Warm the olive oil in a pan over medium heat.
• Add the garlic, anchovies and chili flakes and cook until the anchovies melt and the garlic turns golden.

Add tomatoes, olives and capers

• Stir in the tomatoes, olives and capers.
• Simmer until the sauce thickens slightly.

Toss and serve

• Add the drained spaghetti to the pan with a splash of pasta water and toss to coat.
• Finish with chopped parsley and serve immediately.