How to Make It
Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat the oil. Add the tomatoes, olives, anchovies and capers and cook over moderate heat, stirring, until just hot, about 3 minutes.
Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve.