Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
In a large bowl (or in the prepared baking dish), combine chicken broth, uncooked spaghetti, tomatoes, garlic, anchovies, olives, capers, and salt. Stir (or use your hands) to combine everything together.
Transfer mixture to the prepared baking dish and use your gingers to make sure that the pasta is submerged in the liquid and the ingredients are evenly distributed. Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Bake, uncovered, for 10 more minutes, or until pasta is tender and sauce is thickened a bit. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken slightly as it sits.
Garnish with fresh herbs and Parmesan cheese, if desired.