Ingredients
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3 tablespoons olive oil
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1 large yellow onion, halved and slivered
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6 cloves garlic, coarsely chopped
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1 1/2 tablespoons tomato paste
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2 (2 ounce) cans anchovies packed in oil
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3/4 cup pitted and coarsely chopped black olives
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4 tablespoons drained capers
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 pinch of crushed red pepper flakes
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1 lb rigatoni pasta or 1 lb other large tube-shaped pasta
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parmesan cheese
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fresh coarse ground black pepper, to taste
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2 (28 ounce) cans Italian plum tomatoes
Instructions
- Heat 2 tablespoons of olive oil in a heavy saucepan.
- Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- Crush tomatoes slightly; add to the saucepan along with their liquid.
- Stir in tomato paste; cook for 5 minutes over medium heat.
- Coarsely chop the anchovies and add to the saucepan along with their oil.
- Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- Drain pasta and serve topped with puttanesca sauce.
- Pass the Parmesan.