Pantry Pasta With Anchovies Olives Capers

Ingredients

• 1 1/2 tablespoons kosher salt, plus more to taste
• 1 bunch parsley leaves, chopped (about 1 3/4 cups)
• 1/2 cup chopped oil-cured olives
• 6 tablespoons olive oil
• 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion
• 3 tablespoons drained capers, roughly chopped
• 2 big garlic cloves (or 3 small), peeled and minced
• 1/2 teaspoon red pepper flakes
• 12 ounces spaghetti
• 2/3 cup grated parmesan (or pecorino)

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