Bold and Briny Pasta Puttanesca

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.

While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, for about 1 minute until the garlic is fragrant and just starting to turn golden.

Add the chopped anchovies to the pan. Stir and press them with the back of a wooden spoon until they dissolve completely into the oil, about 1-2 minutes. This creates the savory backbone of the dish.

Add the olives and capers, stirring to coat them in the flavored oil. Cook for 1 minute to let them sizzle and intensify.

Crush the San Marzano tomatoes by hand directly into the skillet (or pulse them briefly in a food processor for a smoother sauce). Stir everything together.

Let the sauce simmer briskly for 10-12 minutes, stirring occasionally, until it thickens and the flavors concentrate. Taste and adjust seasoning -- you likely will not need salt.

Add the drained pasta directly into the sauce. Toss vigorously over medium heat, adding splashes of pasta water to bring the sauce to a glossy, clinging consistency.

Finish with a generous drizzle of your best extra-virgin olive oil and the chopped parsley. Serve immediately.