Spaghetti with Olive, Caper and Anchovy Sauce

1 can Crown Prince Anchovies, drained and finely minced
1/3 cup olive oil
2 onions, finely chopped
3 cloves garlic, minced
1/2 teaspoon chili flakes, or to taste
6 large ripe tomatoes, diced
1 3.5 ounce jar of capers in brine, drained and rinsed
1 15 ounce can pitted black olives, drained and sliced
3 tablespoons chopped fresh parsley
16 ounces spaghetti, cooked according to package directions
salt and black pepper to taste

Heat the oil in a large saucepan. Add onions and cook until tender. Stir in garlic, chili flakes, tomatoes, capers and anchovies and simmer over low heat for 5-10 minutes, until thick and pulpy. Add the olives, parsley and cooked pasta and mix well. Season with salt and pepper and serve immediately. Serves 6.

NOTE: Serve with garlic bread or a fresh tossed salad.