Spaghetti Alla Puttanesca: the Neapolitan Pantry Classic

Bring a large pot of water to a rolling boil. Season liberally with salt until it tastes like the ocean.

While waiting for the water, thinly slice the 4 garlic cloves and roughly chop the 1/2 cup of olives and 3 tbsp of capers (rinsed).

In a large skillet over medium heat, warm the 1/3 cup of extra virgin olive oil. Add the sliced garlic, 6 anchovy fillets, and 1/2 tsp red pepper flakes. Cook for about 2 minutes, stirring and pressing on the anchovies with a wooden spoon until they dissolve completely into the oil.

Crush the 28 oz of tomatoes by hand directly into the skillet (careful of splatter). Stir to combine with the aromatic oil. Increase heat to medium-high and simmer briskly for 8-10 minutes until the sauce thickens slightly.

Stir the chopped olives and capers into the sauce. Reduce heat to low to keep warm.

Add the 12 oz of spaghetti to the boiling water. Cook until very al dente (about 2 minutes less than package instructions).

Using tongs, transfer the pasta directly from the water to the skillet. Add 1/2 cup of the starchy pasta water. Toss vigorously over medium-high heat for 1-2 minutes until the sauce emulsifies and clings to the noodles.

Remove from heat. Stir in the 1/4 cup of chopped fresh parsley. Serve immediately.