In your large pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant, being careful not to let it burn.
Next, stir in the anchovy fillets and tomato paste. Cook for another minute, allowing the anchovies to dissolve into the oil and intensify the sauce's flavor.
Add the fresh chopped oregano and 1 tablespoon of capers to the pot. Then pour in the unsalted chicken broth and bring the mixture to a simmer.
Once simmering, add the spaghetti and crushed red pepper flakes. Stir gently to ensure the pasta is submerged in the broth. Cover the pot and cook according to the spaghetti package instructions, usually around 9-11 minutes, stirring occasionally.
When the pasta is nearly al dente, stir in the halved grape tomatoes, sliced Kalamata olives, and the remaining capers. Cook for an additional 2-3 minutes until the tomatoes soften and the pasta is cooked to your desired texture.
Remove the pot from heat and stir in the chopped fresh parsley for a burst of freshness. Taste and adjust the seasoning, adding more crushed red pepper flakes if you like a bit more heat. Serve immediately.
