Spaghetti puttanesca

Heat a good amount of extra virgin olive oil in the pot; add the smashed garlic to infuse the oil.

Add the anchovies and let them melt into the oil over the lowest heat; they splatter.

Add one jar of plain tomato sauce and one jar of cherry tomatoes.

Bring to a simmer and simmer about 10 to 15 minutes, until the pasta water boils.

Season with plenty of salt; add the pitted, rinsed olives and the rinsed capers.

Add a little basil, raise the heat slightly and let it cook.

Cook the spaghetti in water at a rolling boil.

Add fresh parsley to the sauce; tong the pasta in with a little starchy water and cook together about a minute; remove the garlic.

Plate, spoon sauce on top and finish with parmigiano and pecorino.