Ingredient:

• Puttanesca sauce
• 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
• ⅓ cup chopped Kalamata olives
• ⅓ cup capers
• 1 tablespoon Kalamata olive brine (from your jar of olives)
• 1 tablespoon caper brine (from your jar of capers)
• 3 cloves garlic, pressed or minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon olive oil
• ½ cup chopped fresh parsley leaves, divided
• Freshly ground black pepper
• Salt, if necessary
• Everything else
• 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)