Spaghetti Puttanesca

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Ingredients
KOSHER SALT AND GROUND BLACK PEPPER
12 OUNCES SPAGHETTI
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
3 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
1 TEASPOON RED PEPPER FLAKES
1/2 CUP PITTED KALAMATA OLIVES, ROUGHLY CHOPPED
1/2 CUP PITTED GREEN OLIVES, ROUGHLY CHOPPED
1/2 CUP (TWO 4-OUNCE BOTTLES) DRAINED CAPERS, RINSED, PATTED DRY AND CHOPPED
28 OUNCE CAN WHOLE PEELED TOMATOES, DRAINED, 1 CUP JUICES RESERVED, TOMATOES CRUSHED BY HAND INTO SMALL PIECES
1/2 CUP LIGHTLY PACKED FRESH BASIL, CHOPPED
1 OUNCE PARMESAN OR PECORINO ROMANO CHEESE, GRATED (½ CUP), PLUS MORE TO SERVE

Steps
In a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the spaghetti, then cook, stirring occasionally, for 5 minutes. Reserve 2 cups of cooking water, then drain and set aside.

In a 12-inch skillet over medium, heat 1 tablespoon of oil and garlic cloves, then cook, stirring often, until the garlic is light golden brown, about 1 minute. Off heat, remove and discard the garlic. Add the pepper flakes, both types of olives and the capers, then cook over medium-high, stirring, until the capers begin to brown, about 1 minute. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes.

Add the reserved tomato juice and 1 cup of the reserved cooking water; bring to a simmer. Add the pasta and toss to coat. Cover and cook, tossing occasionally, until the pasta is al dente and the sauce clings lightly to the noodles; add more cooking water if needed.

Remove from the heat, cover and let stand for 3 minutes. Stir in the basil, cheese and remaining 1 tablespoon olive oil. Taste and season with salt and black pepper. Serve topped with additional cheese.

Notes
Tip: Don't use more than 2 quarts of water to boil the pasta; the idea is to concentrate the starches in the cooking water, which is later used to thicken the sauce.