Spaghetti Alla Puttanesca

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1 pound ripe tomatoes or peeled tomatoes (if in a hurry)

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 cloves garlic, sliced

4 anchovy fillets

2 ounces pitted and sliced black olives

1 tablespoon salted capers, rinsed and chopped

Pinch crushed red pepper

1 pound spaghetti

1 handful fresh parsley, leaved picked and chopped

Kosher salt and freshly ground black pepper, to taste