Easy Pasta Puttanesca

In a large pot of boiling salted water, cook pasta according to package directions minus 1 minute or so of cook time. Pasta should be slightly more firm that al dente when drained.

While pasta is cooking, heat olive oil in a large skillet over medium heat. Add anchovy filets and cook, stirring and breaking up into pieces, until they dissolve into the oil, around 2 minutes.

Stir in minced garlic and cook until fragrant, around 30 seconds.

Add tomatoes and capers and turn heat to medium-high. Allow sauce to simmer, stirring occasionally, for 3-4 minutes until tomatoes begin to break down and sauce starts to thicken. Reduce heat to medium.

Stir in olives and red pepper flakes.

Reserve 1/2 cup of the pasta cooking water, then drain. Add the pasta to the pan, making sure to incorporate everything fully. Add reserved water a bit at a time to thin sauce out, and allow pasta to finish cooking in sauce for 1 minute.

Top with grated parmigiana, if desired.