Bring a large pot of water to a boil.
Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.
To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain. Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.
Recipe courtesy of Gabriele Corcos and Debi Mazar