Pasta and Beans with Chilled Black Olive Spaghetti Salad

1 pound spaghetti
2 tablespoons EVO oil
4 garlic cloves, thinly sliced
4 anchovy fillets, minced
2 tablespoons capers, chopped
2 cups cured black olives, such as Kalamata
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons balsamic vinegar(see substitute below)
1 tablespoon chopped fresh rosemary leaves
Parmesan cheese, for garnish

Bring a large pot of water to a boil over high heat and add the spaghetti. Cook until tender, drain, and rinse under cold water. Set aside.
Place a medium-size skillet over medium-high heat and when it is hot, add 1 tablespoon of the oil. Add the garlic, anchovy fillets, capers, and olives and cook until they are lightly toasted, about 5 to 7 minutes. Transfer the olive mixture to a food processor. While the machine is running, gradually add the remaining 1 tablespoon oil, the salt, pepper, and vinegar. Process until the mixture is completely smooth.
Add the olive paste and rosemary to the spaghetti, toss well, and serve immediately, with shaved Parmesan cheese.

balsamic vinegar substitute:
1 tsp red wine vinegar
1 tbsp extra-virgin olive oil
1 tsp brown sugar