Equipment needed : Large pot for boiling spaghetti
Cook the spaghetti in boiling salted water until al dente. Drain and keep some pasta water.
In a large skillet, heat the olive oil over medium heat.
Sauté the minced garlic until fragrant.
Add the sliced black olives, capers, and a pinch of red pepper flakes. Sauté for a few minutes.
Pour in the crushed tomatoes and simmer for about 10 minutes.
Toss the cooked spaghetti in the Puttanesca sauce, adding pasta water as needed.
Season with salt and black pepper.
Garnish with chopped fresh parsley and grated Pecorino Romano cheese if desired.
