1 tablespoon unsalted butter

3 tablespoons extra-virgin olive oil

1/2 cup panko breadcrumbs

Kosher salt and freshly ground black pepper

1 pound spaghetti

4 fillets anchovies packed in oil

4 cloves garlic

Pinch crushed red chile flakes

One 28-ounce can whole tomatoes, crushed by hand

1/4 cup black olives, pitted and roughly chopped

2 tablespoons chopped capers

2 tablespoons minced fresh flat leaf parsley