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1
If you are using canned whole tomatoes, pour them in a colander placed in the sink to drain for at least 15 minutes.
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2
Warm the olive oil with the smashed garlic cloves in a large frying pan over low heat and saute the garlic for a few minutes until it is very aromatic and light golden.
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3
Add the anchovies, smash them with the back of a fork, and saute until the anchovy pieces have dissolved.
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4
Add the capers, olives, and the halved hot pepper and saute for a few minutes, until the pepper is soft.
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5
Squish the tomatoes between your fingers directly into the frying pan.
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6
Add salt to taste and cook over medium heat for about 20 minutes, until all the ingredients are integrated and very thick.
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7
You may need to add a little water if the mixture starts to stick to the pan.
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8
Stir in the parsley, taste again for salt, and turn off the heat until youre ready to toss the condimento with the pasta.
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9
In the meantime, bring a large saucepan of water to a boil.
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10
Stir in a small fistful of salt and a splash of oil.
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11
Add the spaghetti and stir to prevent it from sticking together.
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12
Boil until the spaghetti is al dente.
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13
Lift the spaghetti out of the pot, reserving the pasta water, and place in the frying pan with the condimento.
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14
Toss the spaghetti with the condimento and a small ladleful of hot pasta water over high heat for 2 minutes, adding more hot pasta water if the spaghetti is dry or sticky.
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15
Transfer the spaghetti to a pasta bowl and serve immediately with grated Parmesan cheese.
