Step 1: Cook the Pasta

1. Fill a large pot with water and bring it to a rolling boil.
2. Add a generous amount of salt (about 1-2 tablespoons) to season the pasta.
3. Add the spaghetti and cook according to package instructions until al dente (firm to the bite).
4. Reserve ½ cup of pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds.
3. Stir in the anchovy fillets (if using) and cook for 1 minute, breaking them down with a spoon until they dissolve into the oil.
4. Add diced tomatoes, olives, and capers, stirring well to combine all the ingredients.
5. Let the sauce simmer for 10 minutes, allowing the flavors to meld together.
6. Taste and season with salt and black pepper as needed (be careful with salt, as the capers and olives already add a salty kick).

Step 3: Combine Pasta and Sauce

1. Add the cooked spaghetti to the skillet with the sauce.
2. Toss everything together, ensuring that the pasta is evenly coated.
3. If the sauce is too thick, gradually stir in the reserved pasta water a little at a time until you reach the desired consistency.
4. Remove from heat and stir in the fresh parsley for added freshness and flavor.

Step 4: Serve and Garnish

1. Plate the Spaghetti alla Puttanesca in individual servings.
2. Garnish with halved cherry tomatoes (if using) for extra color and a slight sweetness.
3. Drizzle with a little extra virgin olive oil for added richness.
4. Serve warm and enjoy!