How to Make It
In a large pot, heat the 1/4 cup of olive oil. Add the olives, capers, anchovies, chile and garlic and cook over moderately high heat until sizzling. Add the sun-dried and crushed tomatoes and the almonds and cook for 1 minute. Add the wine and cook until reduced by half, about 7 minutes.
Meanwhile, in a large pot of salted boiling water, cook the pasta until pliable but still hard in the center, about 5 minutes. Drain, reserving 3 cups of water.
Add the spaghetti and the reserved cooking water to the sauce and cook until the pasta is al dente. Stir in the parsley, basil, lemon zest and lemon juice and serve in bowls with a drizzle of olive oil.