Spaghetti alla Puttanesca

Method

1. Heat a generous amount of extra virgin olive oil in a large pan over medium heat.
2. Add chopped white garlic and black garlic (germ removed for milder flavor) and anchovy fillets. Cook, stirring, until the anchovies dissolve into the oil and the garlic is fragrant but not browned.
3. Add peeled San Marzano tomatoes, crushing them with your hands directly into the pan. Add a chili pepper (whole or chopped) and a sprinkle of wild oregano. Cook for a few minutes, stirring occasionally.
4. While the sauce cooks, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
5. About a quarter of the way through the pasta cooking time (i.e., after about 2 minutes for a standard 8-minute boil), add the Gaeta olives and whole desalted capers to the sauce. Do not add additional salt – the anchovies, capers, and olives provide enough saltiness.
6. When the spaghetti is al dente, transfer it directly into the pan with the sauce using tongs or a pasta fork. Add a splash of the pasta cooking water to loosen the sauce. Toss everything together over heat until well combined.
7. Plate the pasta, drizzle with a little extra virgin olive oil, and garnish with fresh parsley and a sprinkle of chili flakes if desired. Serve immediately.