In a large skillet with high sides, combine 4 tablespoons olive oil, sliced garlic, anchovies, and red pepper flakes.

Cook over medium heat, stirring to break up the anchovies until the garlic begins to turn a pale golden color – about 5 minutes.

Stir in the olives and capers. Cook for an additional minute.

Add the canned tomatoes and bring the mixture up to a simmer. Remove the pan from the heat.

Meanwhile, in a large pot, bring heavily salted water to a full rolling boil. The water should taste like the ocean.

Cook the spaghetti for about 2 minutes less than the package directions. The pasta should be a little less cooked than al dente.

Reserve 1 cup of the pasta water before draining the pasta in a colander.

Add the cooked pasta to the skillet and add a few tablespoons of the pasta water to the skillet.

Place the skillet over medium-high heat and toss the pasta together with the sauce and pasta water.

Cook, stirring often, adding more pasta water if the mixture begins to look dry or begins to stick.

Toss in the sliced pepper rings and plum tomatoes. Toss to combine.

Cook the pasta, turning it often in the sauce until it is al dente and the sauce sticks to the pasta rather than staying in the pan.

Remove the pan from the heat and stir in the remaining 4 tablespoons of olive oil, parsley, Parmesan cheese, and black pepper.

Taste to adjust seasonings for salt and pepper.