Penne Alla Puttanesca

Ingredients

To serve

• 16 ounces penne pasta, cooked, drained

Directions

1. 1

   Over medium-low heat, saute the onions, garlic, and chilli in a couple of Tbsp of olive oil until soft, about 10-15 min, stirring occasionally.

2. 2

   Add the parsley and season well.

3. 3

   Pour in the canned tomatoes, stirring the mixture well, then stir in the olives, capers, anchovies, a small amount of sugar (to reduce acidity), some more seasoning to taste, and a drizzle of olive oil(optional, I didn't add any extra oil).

4. 4

   Let simmer over low heat, uncovered, stirring occasionally, for about 45 min to a an hour, until thick and reduced and the color has darkened to a reddish-brown.

5. 5

   Test for flavors and adjust seasoning, adding more salt & pepper and/or another pinch of sugar as needed.

6. 6

   Cook the pasta according to the instructions on the package, drain(reserving some of the liquid) and then return to the pan.

7. 7

   Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated, serving the rest on the side.

8. 8

   This sauce is very thick, which we loved, but adding a bit of the pasta cooking liquid will thin it if you prefer a bit looser sauce.

9. 9

   Serve immediately.