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Ingredients
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 4 anchovy fillets, chopped
  •  
  • 1 (28-ounce) can of diced tomatoes
  • ½ cup kalamata olives, pitted
  • ¼ cup capers
  • ½ teaspoon crushed red pepper flakes
  • kosher salt, to taste
  • 1 pound spaghetti
  • fresh parmesan, for serving, grated
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