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Olives, capers, anchovies, and tomatoes create a punchy, bold mediterranean sauce in minutes. This family-friendly pasta is naturally suited to clean eats and calorie deficit planning.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, stirring occasionally, about 8–9 minutes. Reserve 1 cup of pasta cooking water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and anchovy fillets; stir and cook until anchovies dissolve and garlic is just golden, about 2 minutes. Keep heat steady to avoid burning.
Add the chopped tomatoes to the skillet and stir. Simmer for 4 minutes, then add olives, capers, red pepper flakes, and black pepper. Cook gently, occasionally stirring, until tomatoes soften and sauce thickens, about 5 more minutes.
Add drained spaghetti to the skillet, tossing to coat with the sauce. If the mixture is dry, gradually add reserved pasta water, 2 tbsp at a time, until a silky consistency is achieved.
Remove from heat and sprinkle fresh parsley over the pasta. Toss well, adjust seasoning as needed, and serve immediately for ideal texture.
