Pasta alla Puttanesca

Bring 2500 ml of water to a boil in a large pot, salt it to taste, and cook 300 g of spaghetti until al dente according to the package timing. Before draining, reserve 150 ml of the cooking water.

While the pasta is cooking, heat 3 tbsp of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves, 4 anchovy fillets and 0.5 tsp of dried chili flakes; cook for about 2 minutes, mashing the anchovies until they almost dissolve.

Add 400 g of canned peeled tomatoes, lightly crush them with a spoon, and simmer the sauce uncovered for 10 minutes over medium heat.

Rinse 30 g of capers if they're salt-packed and pat them dry; remove the garlic from the sauce, add the capers and 80 g of pitted black olives, and heat for another 2 minutes.

Transfer the drained spaghetti to the skillet with the sauce, pour in 50-150 ml of the reserved cooking water, and toss for 30-60 seconds so the sauce coats the pasta evenly.

Add 4 chopped parsley sprigs, toss to combine, adjust the salt if needed, and serve the pasta hot right away.