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Typical of Naples, spaghetti alla puttanesca is popular in Italy and abroad for good reason. The secret is in the simple yet tasty sauce with chilli flakes, tomatoes, olives and capers. Don't forget to reserve some of the pasta cooking water to finish the dish.
A few tips to perfectly cook pasta, as Italians would do: use a large amount of water, around 1L per 100g of pasta; add the pasta only when the water is boiling, stir, then bring back to the boil, stirring from time to time. Cook 1 minute less than the time suggested on the packet; drain and reserve some of the cooking water. Add the pasta to the sauce and finish cooking, adding some of the reserved water as needed. Serve straightaway! Also, never rinse pasta, you'll lose the starch needed to keep it moist.