A delightful variation of the classic Puttanesca, featuring a touch of sun-dried tomatoes and a hint of lemon zest for a refreshing flavor.
Cook the spaghetti in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat, then sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the canned tomatoes, black olives, anchovy fillets, basil, oregano, and red pepper flakes to the skillet. Stir well.
Crush the tomatoes with the back of the spoon for a smoother sauce.
Simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly.
Add a splash of reserved pasta water if the sauce becomes too thick.
Toss the cooked spaghetti with the sauce until well coated.
Mix thoroughly to ensure the pasta absorbs the sauce flavors.
Serve the pasta garnished with parsley, grated parmesan cheese, and a sprinkle of lemon zest.
Serve immediately for the best taste and texture.
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