Angel hair spaghetti in tomato sauce

Ingredients:

• 340 g dry capellini pasta (angel hair)
• 3 tbsp olive oil + extra for pasta
• 1 can (800 g) canned whole plum tomatoes
• 6 cloves garlic, thinly sliced
• 4 anchovy fillets
• 0.5 tsp crushed red pepper flakes or less
• 0.5 cup coarsely chopped pitted black olives
• 3 tbsp capers, drained
• Grated Parmesan, for serving
• 2 tbsp chopped fresh parsley

Preparation:

1. Bring a saucepan of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, add a little olive oil, and keep warm.
2. Drain the tomatoes (reserve the juice) and place them in a large bowl. Crush the tomatoes with your hands. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the garlic, anchovies, and chili flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the pureed tomatoes and a generous pinch of salt and black pepper. Increase the heat to medium and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and beginning to lose their shape, 5 to 7 minutes.
3. Add the olives, capers, and tomato juice. Continue simmering until the sauce thickens slightly and the flavors meld, about 10 more minutes.
4. Add the cooked pasta to the pan along with the parsley and the remaining 1 tablespoon of olive oil and toss thoroughly. Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese.