• Salt
• ¼ cup extra-virgin olive oil
• 1 garlic clove, minced
• 1 whole dried chili pepper, broken into bits, or 1/4 to 1/2 tsp. crushed red pepper flakes
• 4 anchovy fillets, rinsed
• 1 (28-ounce) can whole tomatoes, preferably San Marzano, drained and roughly chopped
• 1 cup pitted black olives, roughly chopped
• 2 tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
• 2 teaspoons tomato paste
• 1 pound spaghetti

Bring a large saucepan of salted water to boil.

Heat oil, garlic and chili (with seeds) in a large skillet over medium heat until warm. Add anchovies and continue to heat, breaking up anchovies with a fork. Add tomatoes and stir to combine. Add olives, capers and tomato paste; reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 8 minutes.

Meanwhile, cook pasta until al dente. Drain pasta and return to pot. Immediately add sauce and stir to combine; warm over low heat, tossing, until sauce coats pasta well, about 1 minute. Serve immediately.