Step 1

In a skillet over medium heat, add extra virgin olive oil. Add garlic, red chili flakes and anchovy. Sauté 1-2 minutes.

Step 2

Crush the whole tomatoes by hand in a large bowl, then add to the pan along with tomato paste and 2 Tbsp parsley. Simmer for 10-15 minutes.

Step 3

While the sauce is cooking, boil the pasta in salted water to al dente according to the directions on the package. Before draining, reserve a cup of pasta water.

Step 4

Stir in olives and capers. Taste and adjust the sauce for salt, pepper and sugar.

Step 5

Toss the cooked pasta into the sauce until well combined. If needed, you can add a little of the reserved pasta water.

Step 6

Serve and garnish with more parsley and freshly shredded parmesan cheese.