Pasta alla Puttanesca

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. Start the sauce
   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant but not browned, about 1 minute.
3. Add the aromatics
   Add the anchovy fillets (if using) and red pepper flakes to the skillet. Stir until the anchovies have dissolved into the oil, about 1-2 minutes.
4. Build the sauce
   Add the crushed tomatoes to the skillet and bring to a simmer. Cook for about 5 minutes, allowing the sauce to reduce slightly and the flavors to meld together.
5. Incorporate olives and capers
   Stir in the olives and capers. Reduce heat to low and simmer for another 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste, keeping in mind that anchovies, capers, and olives are already salty.
6. Combine pasta and sauce
   Add the drained pasta directly to the skillet with the sauce. Toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce and help it adhere to the pasta.
7. Finish and serve
   Remove from heat and sprinkle with chopped fresh parsley. Serve immediately in warm bowls.