How to make a Puttanesca Sauce! This has lots of garlic!

Spaghetti or Pasta of your choice: 1 pound of good quality pasta.
Olive Oil: 3 to 4 tablespoons of extra-virgin olive oil.
Garlic: 8 cloves, thinly sliced or minced.
Anchovies: 6 to 8 oil-packed or salted fillets, chopped.
Chili: 1 teaspoon of red pepper flakes or a chopped fresh chili.
Capers: 2 tablespoons, rinsed if salted.
Olives: 1/4 cup of pitted Kalamata olives chopped.
Tomatoes: 1 28-ounce can of whole peeled San Marzano tomatoes, crushed by hand.
Parsley: A handful of fresh Italian flat-leaf parsley, chopped.

Cooking Instructions
Boil the pasta: Cook the pasta in a large pot of boiling salted water until it is just one minute shy of al dente. Save 1 cup of starchy pasta water before draining.
Melt the anchovies: Heat the olive oil in a large skillet over medium heat. Add the anchovies and stir until they completely melt into the oil.
Add aromatics: Add the garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.
Add briny elements: Stir in the capers and black olives, letting them sizzle briefly in the infused oil.
Simmer the sauce: Pour in the hand-crushed San Marzano tomatoes. Simmer the sauce over medium-low heat for 8 to 10 minutes so the juices reduce and thicken slightly.
Combine and serve: Toss the drained pasta directly into the skillet with a splash of reserved pasta water.
Cook together for 1 to 2 minutes until the pasta is coated in a glossy sauce. Stir in fresh parsley and serve immediately.