Cod Puttanesca

Heat up the extra virgin olive oil in a large pan over medium-low to medium heat. Add the garlic and sauté, stirring often, for a couple of minutes until lightly golden.
Pour in the whole tomatoes. Cook and occasionally stir the tomatoes for 2 minutes, then use a potato masher to carefully flatten them and release their juices. Cook them for at least 8 to 10 more minutes until they achieve a stew-like consistency.
Add the olives, capers, and anchovies, and give everything a quick stir. You can add the anchovies whole; they'll dissolve as they cook.
Taste the sauce. If the tomatoes taste bitter, add a pinch of sugar (start with ⅛ teaspoon).
Salt and pepper the cod on both sides, and place the cod in the pan. Make sure some sauce is underneath and on top of each piece.
Cook the cod, partially covered with a lid, on medium-low heat for 12 to 15 minutes, until the pieces turn opaque and flake when gently prodded with a fork. Taste the sauce and add some salt if needed.
Remove the pan from the heat and garnish with the parsley and a drizzle of extra virgin olive oil. Grab some crusty bread to mop up all that delicious sauce!