Bring a large pot of salted water to a boil for the pasta. While the water heats, finely chop the garlic and parsley. Pit and roughly chop the olives. If using whole tomatoes, crush them by hand or roughly chop.

Add the Pasta to the boiling water and cook according to package instructions until al dente.

While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the chopped garlic and chili flakes and cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the anchovy fillets to the pan and cook, stirring, until they dissolve into the oil, about 1-2 minutes.

Stir in the chopped olives and capers. Cook for another minute.

Pour in the tomatoes and bring the sauce to a gentle simmer. Season with a little salt and pepper, but taste first as the anchovies, capers, and olives are salty. Let the sauce simmer for 5-10 minutes, allowing the flavors to meld.

Once the pasta is cooked, drain it, reserving about a cup of the pasta water.

Add the drained pasta directly to the pan with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Stir in most of the chopped parsley.

Serve immediately, garnished with the remaining parsley.

Enjoy this super delicious Pasta Puttanesca. It's a classic for a reason!