A flavorful twist on the classic Pasta Puttanesca, this Mediterranean-inspired spaghetti dish is both vibrant and satisfying.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic, anchovy fillets, and red pepper flakes to the skillet. Stir until the anchovies dissolve and the garlic is fragrant.
Crush the anchovies with the back of a spoon to help them dissolve faster.
Stir in the olives, capers, and diced tomatoes. Simmer the sauce for 10 minutes.
Let the sauce reduce slightly to concentrate the flavors.
Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked spaghetti with the sauce in the skillet. Toss well to coat evenly.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta topped with grated cheese and fresh parsley.
Serve immediately to enjoy the dish at its best.
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