Puttanesca Pasta with Anchovies, Olives, and Capers

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

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the anchovies and cook, breaking them down with a spoon, until they dissolve into the oil (about 2-3 minutes).

Add the garlic and red pepper flakes to the skillet and cook for about 1 minute, until fragrant, being careful not to burn the garlic.

Stir in the crushed tomatoes, olives, and capers. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld.

If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.

Drain the pasta and add it to the skillet with the puttanesca sauce. Toss to coat well. Add a little more pasta water if needed to achieve desired consistency.

Season with black pepper to taste. Garnish with fresh parsley and serve immediately.