Long pasta with capers, olives, anchovies, crushed pepper, and tomato sauce

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add the anchovy fillets to the skillet and cook, stirring, until they dissolve into the oil. Stir in the crushed red pepper flakes.

Pour in the canned crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally.

Stir in the capers and sliced black olives. Season with salt and black pepper to taste. Let it simmer for another 5 minutes.

Add the cooked spaghetti to the sauce, tossing everything together until well combined. Cook for an additional 2-3 minutes to heat through.

Garnish with chopped fresh parsley and serve hot.