Spicy Fragrant Pasta Puttanesca

Ingredients

• 1 lb pasta
• 1/2 cup finely chopped onion
• 3 tablespoons olive oil
• 6 medium garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (or less to taste)
• 8 anchovies, crushed

• 1 (28 ounce) can Italian plum tomatoes, seeded, chopped, strained, reserving liquid
• 3 tablespoons capers, drained
• 1/2 cup kalamata olive, pitted and coarsely chopped (3 ounces)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• grated parmigiano-reggiano cheese (optional) or romano cheese (optional) or grana padano, garnish (optional)

Directions

1. 1

   Cook pasta in salted boiling water until al dente, and drain.

2. 2

   While pasta is cooking, heat oil in large skillet over medium heat. Saute onions until translucent about 6-10 minutes.

3. 3

   Add garlic, red pepper flakes, and anchovies. While stirring, cook until aromatic about 1-2 minutes.

4. 4

   Add tomatoes, reserved juice, capers, and olives. Bring to a boil.

5. 5

   Lower heat. Simmer, stirring frequently, until slightly thickened, about 5 minutes.

6. 6

   Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.

7. 7

   Remove from heat. Stir in parsley.

8. 8

   Serve immediately. Top with some grated cheese to taste if desired.