Heat the oil in a skillet over medium heat. Add the anchovy fillets and whole garlic cloves. Cook, stirring occasionally, until the garlic cloves are golden brown. Add the crushed red pepper flakes, tomatoes, olives, and capers. Bring to a simmer (adjust the heat as needed to hold it at a low simmer), and cook, stirring occasionally, for 30 minutes. Stir in the chopped garlic, parsley, and basil. While the sauce is simmering, cook the pasta as directed on the package until al dente (3-4 minutes for fresh pasta, 7-10 for dried). Drain well and return to the pan. Stir half of the sauce mixture into the pasta and mix well. Transfer the pasta to individual plates. Ladle additional sauce over the pasta, garnish with parsley, and serve the spaghetti puttanesca immediately.