A zesty pasta sauce made with tomatoes, garlic, olives and capers. You can put it on any kind of pasta you like.
Add 1/4 cup extra virgin oil to a medium sauce pot. Turn the burner to medium/low heat. When the oil is warm, add the sliced garlic to the pot. Turn the heat down to low. Stir constantly. Be careful not to burn the garlic.
When the garlic is just starting to turn a golden brown, add the red pepper flakes, olives, capers and anchovy paste. Stir for a minute.
Add the crushed tomatoes, parsley and oregano. Stir. Put a lid on the pot. Simmer on low heat until the spaghetti is cooked.
Bring a pot of water to a boil. Add 2 tsp salt. Add the spaghetti and stir. Cook according to the box instructions, minus 2 minutes.
Use tongs or a pasta ladle to move the spaghetti into the sauce pot. Add a half cup of hot pasta water. Stir for 2 minutes and serve.
Top with grated Parmesan cheese.