Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.