Pasta Puttanesca

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Ingredients

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

3 cloves garlic, finely chopped
3 to 4 canned anchovies, chopped
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
2 teaspoons dried oregano
2 tablespoons small (non-pariel)
3/4 cup (95g) pitted olives (black or green), roughly chopped
1 pound spaghetti, linguine, or fettuccine
Salt
Extra virgin olive oil, for drizzling

1/4 cup chopped fresh parsley

Heat the pasta water:

Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
Cook onions, anchovies, garlic:

Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4-5 minutes.

While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.

Add the finely chopped garlic and cook another minute.

pasta-puttanesca-method-600-2

3.Make the sauce:

Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.