Cook 200g of spaghetti in boiling salted water according to the package directions. Reserve some cooking water before draining.
Meanwhile, heat 2 tablespoons of olive oil over medium-high heat. Stir 2 finely chopped garlic cloves for 15 seconds.
Add 3 finely chopped anchovy fillets, ¼ cup of quartered black olives, 1 tablespoon of drained capers, and ¼ teaspoon of chili flakes. Cook for 1 minute.
Add 400g of canned crushed tomatoes, ½ cup of water, ¼ teaspoon of dried oregano, ⅛ teaspoon of kosher salt, and ⅛ teaspoon of black pepper. Simmer for 10 minutes.
Toss in the pasta over low heat, adding reserved water as needed to loosen the sauce. Finish with 2 tablespoons of chopped basil.
