Spaghetti Puttanesca with Boquerones

Name: Spaghetti Puttanesca with Boquerones
Ingredients: 2 to 4 chiles de árbol; 4 large garlic cloves, thinly sliced on a mandoline (2 1/2 tablespoon); 7 tablespoons olive oil, divided; 2 oil-packed anchovy fillets (such as Ortiz), drained and chopped (1 1/2 teaspoon); 1 tablespoon fresh oregano leaves; 1 2/3 cups hand-crushed San Marzano tomatoes (from 1 [28-ounce] can whole peeled San Marzano plum tomatoes, drained); 3/4 cup Castelvetrano olives (4 ounce), pitted and coarsely chopped; 2 tablespoons drained nonpareil capers; 12 ounces uncooked bronze-cut spaghetti (such as Barilla Collezione); 12 boquerones fillets (marinated white anchovies); 1/2 cup chopped fresh basil