Steps

1. Pit and quarter 10 green and black olives into bite-sized pieces for easy sauce integration. [This is the key!] Cut to your preferred size, considering mouthfeel and presentation.
   🕒 01:18
2. Heat olive oil to taste and minced garlic 1 tsp in a pan over very low heat. Gently sauté until fragrant, being careful not to burn it. [This is the key!] Burning will result in bitterness, so it's best to remove from heat if it starts to brown too quickly.
   🕒 02:36
3. Once the garlic releases moisture, add red pepper flakes a pinch, cracked open.
   🕒 03:29
4. Add 1 anchovy fillet and dissolve it into the olive oil in the pan.
   🕒 03:46
5. Stir in 2-3 tbsp capers and the quartered 10 green and black olives, allowing their flavors to infuse into the oil.
   🕒 03:58
6. Add 240g whole peeled tomatoes and simmer until the sauce thickens.
   🕒 04:21
7. Remove the stems from 4-5 tbsp fresh parsley, roughly chop, and add to the sauce.
   🕒 05:11
8. Add a small amount of reserved pasta cooking water to adjust the sauce's saltiness. [This is the key!] The cooking water contains starch and flavor, so adding it gradually while tasting helps achieve the perfect balance.
   🕒 05:33
9. Taste the sauce and season, considering the saltiness from the anchovies, capers, olives, and garlic.
   🕒 06:41
10. Drain the cooked spaghetti 120g and toss it with the sauce. Add olive oil to taste and mix quickly.
    🕒 06:56
11. Plate and serve. Enjoy!
    🕒 07:07