Combine the olive oil, anchovy paste, garlic, tomatoes, Kalamata olives, capers, red pepper flakes, chicken broth, salt, and pepper in a large resealable bag. Squish to combine, remove excess air from the bag, and seal it.
Freeze.
Cooking instructions:
Thaw.
When you’re ready to start cooking, pour the contents of the bag into a large skillet. Add the spaghetti noodles to the pan and cook over medium heat, bringing the mixture to a simmer.
Continue to simmer the sauce for around 10 minutes, stirring occasionally, until the pasta is cooked through.
Sprinkle with chopped fresh basil and shredded parmesan cheese before serving.