Spaghetti alla Puttanesca

Bring a large pot of salted water to boil for the spaghetti.

Serve hot, topped with grated Parmesan cheese.

Meanwhile, heat olive oil in a large skillet over medium heat.

Add minced garlic and cook until fragrant, about 30 seconds.

Add anchovy fillets and cook, stirring frequently, until they dissolve, about 2 minutes.

Add canned tomatoes, breaking them into small pieces with a spoon.

Stir in olives, capers, and red chili flakes.

Bring to a simmer and cook until the sauce thickens, about 15 minutes.

Cook spaghetti according to package instructions. Drain and reserve 1 cup of the pasta cooking liquid.

Toss spaghetti with the sauce, adding reserved pasta cooking liquid as needed to loosen the sauce.