Following pasta directions, boil water and make spaghetti.
Meanwhile, heat a couple tablespoons of olive oil in a deep skillet over medium heat. Add the crushed garlic cloves and cook until soft, about 3 minutes.
Add the tomatoes to the garlic and oil mixture. Cook, stirring occasionally, for 5 minutes.
Add the olives, white beans, capers, lemon juice, anchovy paste and red pepper flakes. Stir to combine. Cook for 10 more minutes, stirring occasionally.
Drain the pasta, return it to the pot and toss with sauce to combine.
Serve and enjoy.