Toast panko crumbs (if using)

1. Heat up anchovy oil in a nonstick skillet over medium heat. 
Add panko crumbs and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 2 minutes.
2. Remove from heat and let cool.

Make pasta

1. Mince garlic. Chop anchovies, olives and capers.
2. Heat up 1 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and anchovies and cook for 3 minutes.
3. Add chopped olives and capers and stir to combine.
4. Add canned tomatoes and stir to combine. Let mixture gently simmer over low heat.
5. Meanwhile, cook spaghetti according to package instructions until al dente.
6. Reserve 1 cup of cooking water and drain spaghetti.
7. Add drained spaghetti and 2-3 tbsp of cooking water to the simmering tomato sauce, stirring to combine. Cook for 1-2 extra minutes. Add more cooking water as needed if it’s too thick.
8. Season to taste with pepper.
9. Serve immediately. Top with toasted panko crumbs, freshly grated lemon zest and parmesan. Enjoy!