Step 1

Heat oil in a large skillet (with high sides) over medium heat.

Step 2

Add garlic and cook, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.

Step 3

Add anchovies, oregano, and 2 teaspoons capers and cook, stirring for 1 minute.

Step 4

Add chicken broth and 1 cup water; stir scraping any caramelized bits from the bottom of the pan.

Step 5

Add spaghetti, tomatoes and red pepper, increase heat to medium-high and bring to a boil; cook, stirring occasionally for 6 minutes.

Step 6

Add olives and remaining 2 teaspoons capers, cover pan and reduce heat to medium.

Step 7

Cook until pasta is al dente and tomatoes have softened, about 5 to 6 minutes.

Step 8

Remove from heat and stir in parsley.

Step 9

Serve with more crushed red pepper if desired.