SPAGHETTI WITH QUICK PANTRY SAUCE - Lidia

Ingredients

• Kosher salt for the pot, plus more if necessary
• ¼ cup extra-virgin olive oil
• 6 garlic cloves, peeled and sliced
• 6 anchovies, chopped
• ½ cup pitted coarsely chopped black brine-cured olives
• ¼ cup drained tiny capers in brine
• One 28-ounce can whole San Marzano tomatoes, crushed by hand
• ¼ teaspoon crushed red-pepper flakes
• 1 pound spaghetti
• ¼ cup chopped fresh Italian parsley