Spaghetti alla Puttanesca

Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.

Finely chop the garlic and anchovy fillets, and roughly slice the pitted olives.

Heat the olive oil in a large skillet over medium heat and cook the garlic, anchovies, and chili flakes until the anchovies melt into the oil.

Add the crushed tomatoes, olives, and capers to the skillet and simmer for 15 minutes until thickened.

Reserve 100ml of pasta water before draining the spaghetti.

Toss the cooked pasta into the sauce, adding a splash of the reserved water to ensure the sauce coats every strand.

Stir in the chopped parsley and serve immediately.