Bring a large pot of water to a boil and cook the pasta al dente, according to package directions. Once cooked, drain the water reserving at least ½ cup of pasta water.

As the pasta cooks, make the puttanesca sauce in a large pan. Heat a large pan over low-medium heat and add crushed tomatoes, olives, olive brine, olive oil, capers, garlic, crushed red pepper flakes, salt, and pepper.

Let the sauce simmer for 15-20 minutes, stirring often to prevent sticking. Once the sauce has cooked down, add the cooked and drained pasta to the pan. Toss the pasta in the sauce to fully coat.

Optionally, ladle in reserved pasta water a tablespoon at a time to bring the sauce together. The pasta water helps thicken the sauce, making it cling to the noodles. It also helps prevent the pasta from drying out.