Begin by heating a large drizzle of olive oil in a large saute pan. Add in the garlic and anchovies and saute for about a minute.
Add in the capers, kalamata olives, and the hot pepper flakes. Saute for about a minute over a medium/high flame.
Pour in the white wine and mix together for about one to two minutes, to allow the alcohol to evaporate.
Add in the tomatoes and season with salt and black pepper. Mix together and cook over a medium to low flame for ten minutes.
After ten minutes, add in the cod fish. Scoop some of the puttanesca sauce over each piece of cod. Cover the pan with a lid and let the cod cook in the puttanesca sauce for fifteen minutes over a low flame. Remove the lid only to scoop some more of the sauce over each piece of cod while cooking.
Remove from the stove top and serve with a sprinkle of fresh parsley on top. Enjoy with a side of potatoes, rice, pasta, or salad. Salute and cin cin!