Wash the tomatoes and blanch them briefly in boiling water. Drain, peel, and chop the tomatoes, then squeeze them lightly.
Sauté the chopped garlic and chili in a pan with extra virgin olive oil. Add the tomatoes and salt, then mix and let cook on medium heat for approximately 10 minutes. Separately, desalinate the anchovies under cold, running water, open them up like a book and remove the bones, then add them to the tomato sauce.
Rinse the capers under running water to desalinate them, then dry well.
Chop the olives coarsely; add the olives, capers, and tomato paste to the sauce. Continue to cook for another 105 minutes, add salt, season with a bit of oregano, and sprinkle with chopped parsley.
Cook the Barilla Spaghetti in plenty of salted water, drain when al dente, and toss with the prepared sauce.