Heat the oil in a medium saucepan over medium heat. Add the garlic and cook for 3 minutes or until fragrant. Add the anchovies and cook for another minute. Add the diced tomatoes (plus juices), sliced kalamata olives, capers and crushed red pepper flakes. Bring to a boil and then simmer for 15 minutes.

Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until the desired doneness has been achieved. Drain the pasta and then return the pasta to the pot. Add the puttanesca sauce and toss until the pasta is well coated with the sauce.

Serve, garnished with chopped parsley, grated Parmigaino Reggiano and freshly ground black pepper.