Fill a large pot of salted water over medium/high heat and bring to a boil. Cook the pasta according to the instructions on the package.
In the meantime, heat up some oil in a large skillet over medium-low heat.
Add garlic to the skillet and cook, stirring frequently, until it turns golden brown (2 to 3 minutes).
Then, add the tomato paste and anchovy paste to the skillet and continue to stir constantly until the tomato paste begins to darken (2 to 3 minutes).
Next, add the tomatoes, olives, capers, and 1⁄2 tsp salt to the skillet and continue to cook, tossing occasionally, until the tomatoes are heated through and start to soften (about 5 minutes).
Reserve 1 cup of the pasta cooking water and drain the pasta.
Add the pasta to the sauce along with ¾ cup of the reserved cooking water, ½ cup parsley, and crushed red pepper. Cook and toss until the sauce becomes piping hot and thick enough to coat the pasta. (If the pasta looks slightly more wet than desired, that's okay as it will continue to absorb liquid.)
Finally, season with salt to taste and garnish with more parsley and parmesan cheese.
Notes
Serving Size: 1 Rounded CupMyWW Points: 6 Green Plan and 4 Blue Plan4 WW Freestyle Points and 6 WW Smart PointsPersonal Points will vary based on your individual plan.We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.