Bring a large pot of salted water to a boil. Add 1 pound fusilli pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.

In a large skillet over medium heat, warm 3 tablespoons olive oil. Add 6 anchovy fillets and let them melt into the oil, stirring occasionally, about 2 minutes. (If omitting anchovies, skip this step and move to the garlic.)

Add 5 cloves of minced garlic and 1/2 teaspoon red pepper flakes. Cook for about 1 minute, just until the garlic is fragrant—be careful not to let it brown.

Pour in the hand-crushed San Marzano tomatoes, including all the juices. Stir and let the sauce simmer over medium-low heat for about 10–15 minutes, stirring occasionally until slightly thickened.

Stir in 1/2 cup halved Kalamata olives and 2 tablespoons drained capers. Season with 1/2 teaspoon kosher salt and freshly cracked black pepper to taste. Simmer for another 5 minutes.

Add the drained fusilli to the skillet and toss well to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce and help it cling to the pasta.

Remove from heat and stir in the zest of 1 lemon for a fresh, vibrant finish. Serve hot, garnished with chopped fresh parsley if you’d like.