Pasta Puttanesca: A Bold Italian Classic with Flavorful Punch

Bring a large pot of salted water to a boil. Cook the spaghetti (or pasta of your choice) according to the package instructions until al dente.
Reserve ½ cup of pasta cooking water, then drain the pasta and set it aside.
Prepare the Sauce:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Stir in the anchovies (if using), and cook for 1-2 minutes until they dissolve into the oil.
Add the Tomatoes, Olives, and Capers:

Pour in the crushed tomatoes, olives, and capers. Stir to combine, and add the dried oregano.
Let the sauce simmer for about 5-7 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Combine the Pasta and Sauce:

Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta with the sauce.
If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it up.
Serve:

Plate the pasta and garnish with fresh parsley and basil.
For an extra flavor boost, sprinkle with grated Parmesan cheese before serving.
Serving and Storage Tips: