Add the thinly sliced garlic and pounded anchovies.
When the garlic begins to turn golden and the anchovies have dissolved, add the olives, capers and tomatoes. Cook over high heat for a few seconds, stirring continuously.
Meanwhile, cook the Spaghetti until al dente in a large pot of boiling, salted water.
Drain and transfer the pasta to a serving bowl. Toss with the sauce and sprinkle with parsley.
"Give people food that you would give your own children"
Pietro Barilla
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