in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente
. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies
and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce
. Once the tomatoes have sauced up, mix the olives, capers, brown sugar
, sea salt
, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta
absorbs the sauce, about 3 minutes.