Add the tomatoes to a large bowl and crush with hands to break up the tomatoes, removing any tough stems. Set aside.

Add water to a large pan to cook the spaghetti and bring to a boil.

To a large skillet/frying pan add the oil over medium heat. Add the anchovies (drained from the olive oil) to the pan and cook until they start to melt breaking up as needed. Add the garlic, olives and capers and pepper flakes.

Add a little salt to the boiling water and add spaghetti. Cook according to the directions, about 9-11 minutes.

While the spaghetti cooks, add the tomatoes to the anchovies, olives and caper, stir well to combine. Bring to a slight bubble and cook for 10 minutes until thickened. Taste and add salt.

Once the spaghetti is ready, use tongs to transfer right to the sauce. Add a little pasta water if needed to thin the sauce.

Serve immediately topped with parsley.