Spaghetti Puttanesca with Escarole Salad

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Kosher salt

2 oil-packed anchovy fillets, minced

5 cloves garlic (1 finely grated, 4 thinly sliced)

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

1/4 cup plus 3 tablespoons extra-virgin olive oil

Freshly ground pepper

1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/3 cup pitted kalamata olives, roughly chopped

2 tablespoons jarred capers, drained

12 ounces spaghetti

1/2 cup chopped fresh parsley, plus 1 cup whole leaves

1 small head escarole, torn