Pasta Puttanesca

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3 tablespoons olive oil, divided

2 garlic cloves, minced

3 anchovy fillets

1 1/2 cups canned crushed tomatoes

3/4 cup pitted kalamata olives, coarsely chopped

1 tablespoon minced fresh parsley

1 tablespoon drained capers

1/4 teaspoon crushed red pepper

6 quarts water

8 ounces uncooked fettuccine

1/4 cup (1 ounce) grated Parmesan cheese

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