Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the anchovies and cook until they dissolve into the oil.

Add crushed tomatoes, olives, capers, and red pepper flakes. Simmer for about 10 minutes, stirring occasionally.

Drain the pasta and add it to the sauce. Toss to combine and heat through for 1-2 minutes.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.