Pasta alla Puttanesca

Method

1. Slice the garlic cloves thinly. Remove the green inner sprout if present, as it can be indigestible.
2. Heat a generous amount of extra virgin olive oil in a pan. Add the sliced garlic, a chili pepper (either oil-packed or fresh), and the parsley stems.
3. Cook until the garlic is golden and fragrant, about 2–3 minutes.
4. Crush the peeled tomatoes by hand and add them to the pan. Season with a little salt (remember that anchovies and capers will add salt later), a pinch of black pepper, and a sprinkle of sugar.
5. Simmer the sauce over low heat for about 30 minutes, stirring occasionally, until it thickens and becomes a caramelized jam-like consistency. Do not add water.
6. Meanwhile, rinse the capers under cold water to desalt them. Finely chop the olives, anchovies, and parsley leaves (save a few leaves for garnish).
7. After 30 minutes, add the drained capers, chopped olives, and chopped anchovies to the sauce. Stir well and cook for another 5 minutes.
8. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve some pasta cooking water before draining.
9. Add the drained pasta to the sauce. Toss over high heat, adding a splash of pasta water if needed to bind the sauce to the pasta.
10. Remove from heat and stir in the chopped parsley leaves. Plate the pasta and top with a few anchovy fillets for extra flavor.