Cook the pasta following the directions on the box. Make sure it is a bit undercooked (the noodles will be added to the sauce in the course later, thereby continuing the cooking process)
In a small bowl, put the olives and the capers together and drizzle with extra virgin olive oil, set aside.
Place the saucepan on medium heat, drizzle generously with EVOO and sauté the garlic until golden. Add the anchovies and continue to stir until it melts into tiny flakes. By this time, it will give out a pungent perfume. Pour in the bourbon and cook until it caramelizes.
Lower the heat and add the tomato sauce and paste in the same saucepan. Simmer and slowly stir until the sauce reduces and thickens. Salt and pepper to taste and add back the pasta, red pepper flakes, the olives and capers in EVOO. Gently mix.
Garnish with chopped Parsley and serve.