To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely.
Add the salt, black pepper and water; process 30 seconds.
Stir into the tomatoes and set aside.
To prepare the puttanesca sauce: Heat the olive oil in a large sauté pan.
Add the anchovies and cook, mashing with the back of a spoon, until disintegrated.
Add the garlic, parsley and crushed red pepper flakes.
Cook 1 minute. Add the capers and olives; cook seconds.
Stir in the marinara base and simmer 5 minutes.
Cook the pasta in lots of boiling water according to package directions.
Drain and put back into the hot pan.
Add the sauce and Parmesan.
Stir well and transfer to a heated bowl for serving.