Puttanesca is an Italian reference to the spiciness and saltiness of a dish and is deliciously popular in both the Calabria and Lazio regions of Italy.
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Heat the oil in a large rondeau. Add the garlic and saute until golden.
- Add the tomatoes and cook until broken down. Add the capers, pepper flakes, and olives. Simmer to bring the flavors together; season with salt and pepper. Remove from the heat and cool in batches.
For each serving, to order: Reheat about 2/3 cup sauce with 1 1/2 teaspoons minced anchovies and 1 1/2 teaspoons parsley. Reheat 2 cups spaghetti in boiling water for 40 to 60 seconds. Drain the pasta and toss it with the sauce. Plate and garnish with additional parsley.