In a large saucepan or pot, start boiling water for cooking spaghetti.
Once the water is boiling, start cooking spaghetti in salted water for 9-11 minutes (or follow the instructions on the package.)
Meanwhile, start preparing the sauce. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add garlic. Cook for a minute until fragrant. Then, add red chili pepper flakes and cook for another minute.
Next, add diced tomatoes, kalamata olives, capers, dried oregano, and dulse flakes. Stir well and continue to cook for a few minutes until the sauce is heated through. Season with sea salt and black pepper. If the sauce is acidic, add sugar to balance out the flavor (optional.) Reduce the heat to medium and continue to simmer until the pasta is done.
Drain the spaghetti and transfer to the sauce. Give a quick toss.
Serve with minced parsley to garnish (optional.)
Notes
Tips
To mimic an original puttanesca sauce (with anchovy), I use dulse flakes and a generous amount of salty components (kalamata olives + capers) as well as extra virgin olive oil.
Canned tomato substitute: Use 3-4 medium sized fresh tomatoes (finely chopped) + 1/2 tbsp tomato paste for 1 can (14.5 oz) of diced tomatoes.