Roasted Tomato Spaghetti

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3 tablespoons extra-virgin olive oil

1 cup chopped red onion

4 garlic cloves, minced

1/3 cup pitted Kalamata (Greek) olives (about 12)

3 anchovy fillets, drained, optional

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 (28-ounce) can Italian plum tomatoes with juice

1 pound spaghetti

2 tablespoons minced fresh parsley, optional

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