Step 1

In a large skillet, warm up the olive oil on medium heat. Add pitted olives cut in half lengthwise, rinsed capers, red pepper flakes, and grated garlic.

Step 2

Fry gently for 1 to 2 minutes, making sure the garlic doesn't burn.

Step 3

Add in the whole canned peeled tomatoes, stir, crush the tomatoes with a fork, and simmer the puttanesca sauce on medium-low heat for 15 minutes.

Step 4

Taste and adjust for salt and black pepper if necessary. While the sauce simmers, cook the pasta.

Step 5

Bring a large pot of water to a boil, salt it, and toss in the pasta.Cook the pasta very al dente; that is 3 minutes less than instructed on the package.Reserve 2 cups of pasta cooking water, drain the pasta and add it to the sauce.

Step 6

Add 1 cup of reserve pasta water and a handful of chopped flat-leaf parsley, and finish cooking the pasta on medium-high heat, tossing it for about 2 minutes or until creamy and al dente.

Step 7

Serve the pasta with a drizzle of good quality extra virgin olive oil and a sprinkle of fresh parsley.