3canned plum tomatoeschopped, with some of the puree (about 1 cup)
2/3cupblack or green olivespitted and slivered
2teaspoonscapersrinsed and roughly chopped
Kosher salt or sea salt
Hot red pepper flakesoptional
1/2cupchopped flat-leaf parsley leaves
Instructions
Fill a large saucepan about two-thirds full with cold water and set over high heat to boil for the spaghetti.
Chop the garlic until fairly fine. Add the anchovies, chopping both until almost a paste. Melt the butter with the oil over medium heat in a skillet or saucepan large enough to hold the cooked pasta. Add the garlic-anchovy mixture, cooking just until fragrant. Stir in the plum tomatoes, olives and capers. Season to taste with salt (if needed) and hot red pepper flakes (if using). Simmer the sauce while the pasta cooks.
Add a small handful of salt and the spaghetti to the water, pressing with a wooden spoon until fully immersed; stir well. Cook until al dente, 8 to 12 minutes. Drain the spaghetti, reserving about 1 cup of the cooking water, and turn into the skillet with the sauce. Mix well, adding cooking water as needed for a saucy consistency. Sprinkle with the parsley and serve immediately.