Cook the pasta in salty water. Traditional instructions demand the pasta to be cooked in boiling water which is the most accurate way to achieve the perfect aldente pasta following the instructions on the packaging. If we like our pasta soft through and through, which also means less calories to volume ratio due to the increased water absorption, just put it in the cold water right at the start and cook until the desired consistency is achieved.
While the pasta is cooking, prepare the puttanesca sauce by sautéing (stir-frying) the diced garlic on hot oil and salt until slightly browned, about 3 minutes.
Mix in the optional anchovies or tuna. Tuna is an excellent source of protein, increase the amount as needed per serving.
Mix in the diced red pepper or red pepper flakes, black olives and capers.
Pour in the tomato puree then bring it to boil. Place a lid halfway on top so it prevents splutter and on low to medium heat cook away some of the liquid, about 10 - 30 minutes. The more water evaporates, the more intense the tomato sauce's flavor will be, but once the pasta is done the sauce doesn't need to wait any longer either.
Drain the pasta. To avoid pasta to stick together, place it under running water for a couple of seconds to remove surface starch.
Mix the pasta into the tomato sauce with the grated cheese and chopped parsley. Serve with extra grated cheese and parsley on top.
Enjoy!