Step 1

Bring a large pot of of salted water to a boil (about 1 tablespoon kosher salt). Boil the pasta until al dente.

Step 2

Meanwhile, mince the garlic. If the olives are not sliced, slice them in half. In a separate large pot or saucepan, warm the olive oil over medium low heat. Add the garlic and anchovy paste and cook until lightly browned, about 1 minute. Add the tomatoes, red pepper flakes, and kosher salt, and simmer for 10 minutes over low heat.

Step 3

Add the olives and capers to the tomato sauce. Continue to simmer until the pasta is done.

Step 4

Drain the pasta and stir it into the tomato sauce. Serve garnished with Parmesan cheese and finely chopped parsley, and additional red pepper flakes to taste.