Pasta Puttanesca with Olives and Capers

Boil the pasta water

Bring a large pot of generously salted water to a boil — it should taste pleasantly salty, like mild seawater. This is your only chance to season the pasta itself, so don't skip it.

Build the sauce base

While the water heats, warm the olive oil in a large frying pan over medium heat. Add the minced garlic and red chili flakes and cook for about 1 minute, stirring constantly, until fragrant and just turning golden. Watch the heat — garlic burns quickly and will turn bitter.

Simmer the sauce

Pour in the canned tomatoes, then add the sliced olives and drained capers. Stir everything together, bring to a gentle simmer, and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.

Cook the spaghetti

Once the water is boiling, add the spaghetti and cook according to package instructions until just al dente — it should have a slight bite, as it will finish cooking in the sauce. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.

Combine and finish

Drain the spaghetti and add it directly to the pan with the sauce over low heat. Toss vigorously for 1–2 minutes, adding splashes of the reserved pasta water as needed to loosen the sauce and help it coat every strand. Stir in most of the basil.

Serve

Divide between bowls and scatter the remaining fresh basil on top. Serve immediately.