1pound(450grams)spaghetti(+ 1 gallon of water and 2 tbsp of salt to cook it)
3tablespoons(45grams)extra virgin olive oil
2clovesgarlic
¾cup(100grams)black olivespitted (Gaeta, Kalamata, or other)
2tablespoons(20grams)capers
¼teaspoonred pepper flakesor more to taste
28ounces (1 large can)(800grams)whole peeled tomatoes best if San Marzano
1handfulflat-leaf parsley
salt + black peppertaste the sauce and add if necessary
MAKE THE SAUCE
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.
Fry gently for 1 to 2 minutes, making sure the garlic doesn't burn.
Add in the whole canned peeled tomatoes, stir, crushthetomatoes with a fork, and simmer the puttanesca sauce on medium-low heat for 15 minutes.
Taste and adjust for salt and black pepper if necessary. While the sauce simmers, cook the pasta.
COOK THE PASTA
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.
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.
Serve the pasta with a drizzle of good quality extra virgin olive oil and a sprinkle of freshparsley.