> 1 (16 oz) pkg spaghetti
> 1/2 (9.5 oz) jar pitted Kalamata olives
> 1/2 (3 oz) jar capers
> 3 tbsp olive oil
> 4 cloves garlic, finely chopped
> 1/2 (2 oz) can anchovies in olive oil
> 1 (28 oz) can Italian-style crushed tomatoes
> 1 tbsp finely chopped parsley (optional)
Bring a large pot of salted water to a boil on high. Cook the spaghetti according to package directions. Drain well.
Meanwhile, chop the olives and capers. In a 12-inch skillet, heat the oil on medium. Add the garlic and anchovies, and cook 1–2 min., stirring constantly and breaking up anchovies with back of a spoon. Stir in the tomatoes, olives, and capers. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 5 min., stirring often.
When spaghetti is drained, toss with tomato mixture. Garnish with the parsley, if desired.