INFUSE: Heat a large pot of water to boiling. Meanwhile, add the garlic and red pepper flakes to a large saute pan. Pour the olive oil over top. Heat the saute pan on the lowest heat setting until it starts to slowly sizzle and the aroma hits the whole kitchen, this will take anywhere from 4-6 minutes. While the sauce is sizzling pour the tomatoes into a bowl and using hands or kitchen shears, break the tomatoes down so that they’re chunky but not completely liquid.

SAUCE: When the garlic starts to sizzle, add the chopped anchovy filets and continue to cook for 1 minute before adding the crushed tomatoes. Season with a small pinch of salt and bring the tomatoes to a simmer over medium-low heat, stirring often. Then simmer for 12-13 minutes over low heat. When you add the tomatoes to the sauce, your water should also be boiling for the pasta.

PASTA: Season the pasta water with 2 tablespoons of kosher salt and cook the pasta for 2 minutes less than what’s stated on the package directions. Before draining, reserve ½ cup of pasta water.

PUTTANESCA: When the tomatoes have cooked down, add the capers and black olives, stir, and cook for 4-5 minutes so that the flavors meld into the sauce. Keep this over low heat if the pasta requires more time. Then, add the pasta to the sauce, toss to combine, and add a splash of pasta water as need so the sauce thins and clings to the bucatini. Taste the pasta to check when it’s just done, season with salt as needed (you shouldn’t need very much!) Then, sprinkle with parsley and serve with grated or shaved pecorino.