Aromatic Spaghetti Puttanesca

1. Heat Olive Oil and Garlic

Start by heating 4 tablespoons of olive oil in a medium skillet over medium heat. Add the sliced garlic, finely chopped anchovies, and a large pinch of red pepper flakes. Let these cook together for about 5 minutes, until the garlic turns a very light golden color. This step infuses the oil with the rich flavors of garlic and anchovies, creating a fragrant base for your sauce.

2. Add Capers, Olives, and Tomatoes

Next, stir in the chopped capers and black olives, ensuring they are well combined with the aromatic oil. Immediately add the roughly broken up tomatoes, and if you like, the canned tuna. Bring the mixture to a bare simmer, allowing the flavors to meld beautifully.

3. Cook Spaghetti

While the sauce simmers, cook your spaghetti in a large pot of lightly salted boiling water. Cook it until it is just shy of al dente, which is about 2 minutes less than the package directions. This will ensure the pasta has the right texture once it's combined with the sauce.

4. Combine Pasta with Sauce

Once the pasta is ready, transfer it directly to the skillet with the sauce. Toss the spaghetti in the sauce, allowing it to cook for an additional 1 to 2 minutes. This step is crucial as it lets the pasta absorb the sauce's flavors, making each bite deliciously savory. If the sauce seems dry, add a bit of the pasta cooking water to achieve the perfect consistency.

5. Finish and Serve

Remove the skillet from heat and stir in the remaining 2 tablespoons of olive oil, minced parsley, and finely grated Pecorino Romano or Parmesan cheese. Season with freshly ground black pepper and taste, adjusting salt if necessary, keeping in mind that the other ingredients are quite salty on their own.