Simple pasta puttanesca recipe tastes different each time I cook it

I make this recipe maybe 7 times per year. Sometimes the flavor is really robust, other times is more subdued.

This seems like a fairly simple recipe, so it’s an ongoing mystery to me why I can’t make it the same way every time. I’m wondering what the biggest hidden variables would be. Garlic freshness?

The area I haven’t fully nailed in is infusing the oil. As anchovies break apart in hot oil, does the flavor quickly burn away? How golden should the garlic be? Faintly yellow or actual Maillard browning evident?

Maybe my own taste ability waxed and waned also.

The recipe:

Step 1 Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Step 2 Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer. Step 3 Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

Additional info: - garlic is smashed

Edit: thanks for the great replies so far. I didn’t want to post the entire NYT recipe, which is copyright but all ingredients are canned / pantry aside from the garlic and fresh parsley garnish. Still the brand tomato certainly makes a difference

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