Spaghetti alla Puttanesca

Ingredients

Heat the olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes with their juices, olives, anchovies, capers, oregano, and red pepper flakes. Simmer the sauce over medium-low heat until thickened, breaking up the tomatoes with a spoon, about 8 minutes. Season to taste with salt and black pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente (tender but still firm to the bite). Drain the pasta and return it to the pot. Add the sauce and parsley. Toss over low heat until the pasta is well coated, about 3 minutes. Serve warm with grated Parmesan cheese.