Start by placing a pot with lightly salted water on the stove.

When it starts to boil you can start cooking the pasta. Always remember to cook the pasta al dente (about 2 to 3 minutes less than the time indicated on the package) and save some pasta cooking water.

2.In the meantime, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. 

3. Add the chop capers to the skillet and cook for 2 to 3 minutes on low heat, stirring occasionally. 

4. Pour in the diced tomatoes and their juice, increase the heat to medium-high, and bring to a simmer.

Cook for 5 to 7 minutes or until the sauce has thickened slightly. 

5.Add in the olives and cook for another few minutes. 

6. Add the spaghetti to the skillet and toss to coat the pasta with the sauce. If the sauce seems dry, add some of the reserved pasta water, a tablespoon at a time, until it reaches the desired consistency. 

At the end add the chopped parsley and mix well.

Serve the spaghetti alla puttanesca immediately, topped with freshly grated Parmesan cheese and a little olive oil on top.

Serve it up with a glass of wine and enjoy a taste of Italy!