Cook the spaghetti in a large saucepan of boiling, salted water until 'al dente' usually 8-10 minutes. Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the garlic, anchovy fillets and red chilli flakes for 1-2 minutes, stirring occasionally.
Add the tomatoes, stir well, and cook for 6-7 minutes. Drain the pasta and divide between two oval serving plates. Stir the olives and half the baby capers into the sauce and adjust the seasoning.
Finish by stirring in the parsley, then spoon on top of the plates of spaghetti and sprinkle the remaining baby capers on top. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.