Pasta Puttanesca (Neapolitan Anchovy Olive Caper Tomato Sauce)

For two servings, prepare 200g spaghetti, 400g canned whole tomatoes, 80g black olives, 2 tablespoons capers, 4 anchovy fillets, and 3 garlic cloves. Slice the garlic thinly, halve the olives so they release their flavor into the sauce, and drain the capers. Put 3 tablespoons olive oil, the garlic, one peperoncino, and the anchovies in a pan. Warm them for about 2 minutes at medium-low heat, pressing the anchovies until they dissolve while keeping the garlic from browning. Crush the tomatoes by hand or with a spoon and add them to the pan. Once the edges bubble, let the sauce cook for about 10 minutes so some of its water evaporates. Stir in the olives and capers and continue for 5 minutes. If the sauce reduces rapidly or begins to taste sharply salty, lower the heat. Cook the spaghetti 1 minute less than its package timing, transfer it directly to the sauce, and toss for about 1 minute at medium heat until the tomato mixture coats the strands. Anchovies, olives, and capers already contribute substantial salt, so taste the finished sauce before adding any more. Turn off the heat, scatter over 10g chopped parsley, and serve immediately.