Spaghetti Puttanesca

Instructions

1. Bring a large pot of water to a boil. Add a generous amount of salt to the boiling water, then add the spaghetti. Cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Tip: Stir constantly and adjust the heat if necessary to prevent burning.
3. Add the chopped anchovies and red pepper flakes to the skillet. Cook for another 1-2 minutes, mashing the anchovies with the back of a spoon until they melt into the oil, which adds a depth of flavor.
4. Pour the hand-crushed tomatoes into the skillet, stirring well to combine with the garlic and anchovy mixture. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally, until it slightly thickens.
5. Stir in the olives and capers, and season with black pepper. Allow the sauce to simmer for another 3-4 minutes. Tip: Taste the sauce before adding salt, as the anchovies, olives, and capers are already salty.
6. Add the cooked spaghetti directly into the skillet with the sauce. Toss well to coat the spaghetti in the sauce. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.
7. Remove the skillet from the heat and stir in the chopped fresh parsley. Taste and adjust seasoning as necessary. Serve immediately.