Pour a generous splash of olive oil in a large non-stick pan and add the chopped garlic and a pinch of chili powder.

Place the pan over medium heat and gently simmer the garlic for 2 minutes until a little golden. Then add the chopped black olives.

Cook for another 2 minutes. Now add the chopped tomatoes and salted capers.

Stir well and bring the tomato sauce to a rolling boil. Then turn the heat lower and simmer the sauce for 10 more minutes under a lid. Stir regularly. In the meantime fill a large pan with water, season with a good dash of salt and bring it to a boil. Add the pasta and cook until tender.

Once the tomato sauce is done simmering, pour in the balsamic vinegar.

Stir and check the seasoning. Add extra salt, balsamic vinegar or chili pepper to taste if necessary. Drain the pasta well and add it to the tomato sauce.

Stir well to combine all the ingredients. Transfer the pasta puttanesca onto plates and garnish with the freshly chopped parsley. Serve piping hot.