-
Begin cooking the spaghetti until al dente, drain but reserve a half cup of the pasta water.
-
Place a large skillet over medium heat.
-
Add the extra virgin olive oil to the skillet and warm until just before it begins to smoke.
-
Add the onions and simmer for about five minutes. Then add the minced garlic and chopped anchovies. Continue to simmer until the onions are translucent, about five more minutes. Don't let the garlic or anchovies burn.
-
Ladel the sauce into the skillet, add the whole anchovies, olives, crushed red pepper and parsley, and mix it all together. Simmer for ten minutes.
-
Add the spaghetti and mix well, add in the pasta water slowly until you have the sauce consistency you want.
-
Add the capers and let it continue to simmer for ten more minutes.
-
Serve the spaghetti into separate plates, garnish with additional parsley and Parmigiano Reggiano.