Pasta Puttanesca

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 3-4 canned anchovies, chopped
• 2 Tbsp tomato paste
• 1/2 teaspoon red pepper flakes
• 1 28-ounce can crushed tomatoes
• 2 teaspoons dried oregano
• 2 Tbsp small capers
• 3/4 cup pitted olives, roughly chopped
• 1 pound spaghetti, linguine, or fettuccine
• Salt
• Extra virgin olive oil for drizzling
• 1/4 cup chopped fresh parsley

Directions

1. Fill a large pot with water, salt it using 1 Tbsp per 2 quarts of water, and bring it to a boil. While you’re waiting, begin the sauce.
2. Warm the olive oil in a large, deep sauté pan over medium heat. Once it’s hot, add the onions and cook until softened and see-through, about 4-5 minutes.
3. As the onions cook, stir in the chopped anchovies with a little of the oil from their can. Add the finely chopped garlic and cook for 1 minute more.
4. Spoon in the tomato paste and cook it for 2 minutes, stirring now and then.
5. Stir in the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. When the sauce begins to simmer, turn the heat to low so it stays at a gentle bubble, and cook for 10 to 15 minutes.
6. When the salted water is boiling vigorously, add the pasta. Cook according to the package instructions until al dente, done but still a little firm.
7. Stir the parsley into the sauce. If the sauce has gotten too thick, loosen it with some pasta water.
8. Drain the pasta and transfer it to a large bowl. If you like, toss it with a little olive oil so it doesn’t clump together. Add a ladleful of sauce and toss to coat. Serve in shallow bowls with more sauce spooned over the top.