Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 1 minute less than package instructions. Drain, reserving a cup of pasta water.
Heat the olive oil in a large skillet over medium heat until it shimmers and starts to smell fragrant. Add the minced garlic and sauté for about 30 seconds until it becomes golden and aromatic, stirring constantly to prevent burning.
Pour in the crushed tomatoes, stirring well to combine with the garlic. Let the mixture simmer gently for 2-3 minutes until it begins to thicken slightly and releases a sweet, roasted aroma.
Add the sliced black olives and capers to the sauce, stirring to distribute evenly. Continue simmering for another 3-4 minutes, allowing the flavors to meld and the sauce to deepen in color.
Sprinkle in the red pepper flakes, then taste the sauce and adjust salt if needed. Let it simmer for another 2 minutes, watching for the sauce to become glossy and vibrant red, with fragrant briny notes.
Add the cooked pasta directly to the skillet, tossing with tongs or a spoon to coat every strand in the flavorful sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it and create a silky texture.
Cook the pasta and sauce together for another 1-2 minutes, allowing the flavors to meld and the pasta to soak up the sauce’s briny, spicy goodness. The sauce should cling glossy and evenly coated around each strand.
Remove the skillet from heat and let the dish rest for a minute. Serve immediately, garnished with a drizzle of olive oil if desired, and enjoy the fiery, savory flavors of this quick vegan Puttanesca.
