½cuppitted black olivesoil cured or kalamata, halved
1tablespooncaperschopped if large
chopped fresh parsleyfor garnish
Cook pasta according to package directions in a large pot of water until al dente. Drain, reserving 1 cup or more of the cooking water. (Ideally, pasta will finish at the same time as the sauce - if not, use cooking liquid to loosen drained pasta before adding to sauce.)
Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add sliced garlic cloves, chopped anchovy fillets, and red pepper flakes; cook and stir until mixture is fragrant, about 1 minute.
Add tomatoes with juice and oregano; bring to boil. Reduce and simmer 5 minutes. Stir in olives and capers; simmer 3-5 minutes more, stirring occasionally until thickened.
Stir cooked spaghetti into pasta sauce to coat, adding reserved pasta water as necessary to loosen sauce. Serve garnished with chopped parsley.