Bring a large pot of generously salted water to a boil for the pasta. While waiting for the water to boil, begin the sauce.

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until it becomes fragrant and lightly golden, about 1-2 minutes. Be careful not to burn it.

Add the finely chopped anchovies and the red pepper flakes to the skillet. Use a wooden spoon to break up the anchovies, stirring them into the oil until they dissolve completely. This should take about 2 minutes and will create a deeply savory base for your sauce.

Stir in the chopped olives and rinsed capers. Cook for one minute more, allowing their flavors to bloom in the hot oil.

Pour in the hand-crushed tomatoes with their juices and add the dried oregano. Stir everything together. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.

While the sauce is simmering, add the spaghetti to the boiling water. Cook according to package directions until al dente (firm to the bite).

Just before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well in a colander.

Add the drained pasta directly to the skillet with the puttanesca sauce. Add the chopped fresh parsley and toss vigorously to coat the pasta completely. If the sauce seems too thick, add a splash or two of the reserved pasta water to achieve a silky consistency that clings to the noodles.

Taste and season with freshly ground black pepper. It will likely not need much, if any, salt due to the briny ingredients. Serve immediately, garnished with a sprinkle of extra fresh parsley.