Zesty Spaghetti a la Puttanesca

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1 pound or 450 g spaghetti

1/4 cup extra-virgin olive oil

Pinch hot chile flakes

1 clove garlic, minced

6 anchovy fillets, roughly mashed with a fork

2 cups ripe cherry tomatoes, halved

15 kalamata olives, pitted and coarsely chopped

1 heaping tablespoon capers, coarsely chopped

Large pinch brown sugar

Pinch sea salt and freshly ground black pepper