Preparation of Ingredients:

To prepare the ingredients, start by rinsing the capers under running water to remove excess salt. Once cleaned, dry them and chop them coarsely. Then move on to the olives: stone them and crush them with the blade of a knife. Wash, dry and chop parsley. Meanwhile, put a pot filled with water on the stove and bring it to a boil to cook the pasta.

Sauce preparation:

To prepare the sauce, pour some oil into a large frying pan and add the whole peeled garlic cloves, chopped dried chili and anchovies. Also add the desalted capers and sauté over medium heat for five minutes, stirring often until the anchovies are dissolved. Next, pour in the lightly crushed peeled tomatoes, stir and cook for another ten minutes over medium heat.

Boiling of pasta:

Meanwhile, bring water to a boil and cook spaghetti, salting the water appropriately.

Assembly:

When the sauce is ready, remove the garlic cloves and add the crushed olives. Drain the spaghetti al dente and toss them in the pan with the sauce for half a minute to blend all the flavors. Finally, with the heat off, add fresh chopped parsley.