Start by heating olive oil in a pan, then add garlic and anchovies, capers, olives, and chilli flakes (for a spicy kick). Let the flavours blend. Stir until the anchovies melt into the oil.

Pour in the canned tomatoes and let it simmer for 5-10 minutes to reduce.

While the sauce cooks, boil the spaghetti until al dente. Drain, then mix into the sauce, letting every strand soak up those rich flavours.

Serve with fresh parsley on top and enjoy the punchy, vibrant taste of this classic Italian dish!