Pasta Puttanesca: A Bold and Flavorful Italian Classic

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
Prepare the Sauce:

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until the garlic is fragrant but not browned.
Add the Anchovies:

Stir in the chopped anchovies and cook for another 2-3 minutes, allowing them to dissolve into the oil, creating a savory base for the sauce.
Combine the Olives and Capers:

Add the sliced Kalamata olives and capers to the skillet. Stir to combine and cook for 1-2 minutes, letting the flavors meld together.
Add the Tomatoes and Wine:

Pour in the crushed tomatoes and red wine (if using). Stir well and bring to a simmer. Let the sauce cook for 10-15 minutes, allowing it to thicken slightly and the flavors to develop. Season with salt and pepper to taste.
Toss the Pasta:

Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding a little reserved pasta water if the sauce seems too thick.
Serve and Garnish:

Plate the pasta and garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately and enjoy the bold flavors!
Serving and Storage Tips: