You begin as if you were making an aglio, olio e peperoncino, lightly sautéing a few cloves of garlic, along with a peperoncino or two, in olive oil in a skillet until the garlic is just beginning to brown a bit. Then add canned tomatoes, crushed with your hands, and simmer until the tomato is well reduced to a saucy consistency and separated from the oil. Add, to taste, capers, anchovy fillets and black Gaeta olives. Turn off the burner and let them cook just with the residual heat. If you like, you can also add some chopped parsley, just before you add spaghetti, cooked very al dente in well salted water. Mix well and serve immediately.