Cook pasta in salted water until it is al dente according to package instructions. Drain, reserving 1 cup of pasta water.
In a large skillet, add olive oil, garlic, and pepper flakes. Cook for 2 minutes then add the anchovies and packing oil. Cook 4 or 5 minutes and use a fork to break up and dissolve the anchovies.
Add the tomatoes and capers and cook until slightly thickened, 6 to 7 minutes. Add the reserved pasta water, 1/4 cup of parmesan, and the parsley. Stir to melt the cheese. Then add the cooked pasta and toss to combine.
If desired, slice a baguette into 3 or 4, 1/2" slices and place 6 to 8 inches under a broiler to toast. Turn and toast the second side. Watch the bread closely as it browns fast and will burn easily. Rub both sides of the toast with a garlic clove, then crumb by hand or by pulsing in a food processor.
Serve the midnight spaghetti with bread crumbs, parmesan, and a drizzle of good olive oil.