Tasty Pasta alla puttanesca

Cook pasta according to package directions until al dente. A trick is to add salt and a dash of oil to the cooking water to give it flavor and prevent the pasta from sticking.

While the pasta is cooking, heat the oil in a large skillet over medium-high heat and add the minced garlic. Sauté until golden brown, but be careful not to burn it - burnt garlic can sour your whole sauce.

Add the chopped tomatoes with their juice, capers, olives and chili flakes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until sauce thickens slightly.

Once the pasta is ready, drain it and add it directly to the sauce. This is a good time to adjust the salt and pepper in the sauce, remember it is always best to add a little at a time.

Stir well and cook for 2-3 minutes more to allow the pasta to absorb all the flavors of the sauce.

To serve, garnish with some chopped fresh parsley and a drizzle of extra virgin olive oil. A personal touch that I like to add is a sprinkling of grated Parmesan cheese, although it is not traditional in the original recipe.