Smash the garlic cloves, and cut them up. There is no need to mince it finely. Cut the olives into rough bits. Finely mince a nori sheet, or break it up using a pestle and mortar.

Add three tablespoons of olive oil to your pan. Add the garlic and chilli flakes, and heat together. The olive oil will infuse with all that delicious flavour. Before the garlic starts to develop colour, add the passata, ¾ of the olives and capers, and all of the nori seaweed. Bring the sauce to a simmer so it can reduce.

Add salt to a pot of boiling water, and cook the spaghetti following package instructions. Stop the cooking process a minute before the spaghetti reaches an al dente consistency so they can finish the cooking process in the sauce.

Transfer the spaghetti to the sauce. Reserve some pasta water, and add it to the sauce if needed. Now, you can cook until the spaghetti turn al dente. Check for seasoning.

Garnish the plated spaghetti alla puttanesca with a generous sip of olive oil and the remaining olives and caper. A few pinches of flakey sea salt, some more chilli flakes, or parsley make fantastic garnishes.