Rigatoni Puttanesca

• 3 tablespoons olive oil
• 1 large yellow onion, halved and slivered
• 6 cloves garlic, coarsely chopped
• 2 (28 ounce) cans Italian plum tomatoes
• 1 1/2 tablespoons tomato paste
• 2 (2 ounce) cans anchovies packed in oil
• 3/4 cup pitted and coarsely chopped black olives
• 4 tablespoons drained capers
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pinch of crushed red pepper flakes
• fresh coarse ground black pepper, to taste
• 1 lb rigatoni pasta or 1 lb other large tube-shaped pasta
• parmesan cheese (optional)

1. Heat 2 tablespoons of olive oil in a heavy saucepan.
2. Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
3. Crush tomatoes slightly; add to the saucepan along with their liquid.
4. Stir in tomato paste; cook for 5 minutes over medium heat.
5. Coarsely chop the anchovies and add to the saucepan along with their oil.
6. Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
7. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
8. While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
9. Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
10. Drain pasta and serve topped with puttanesca sauce.
11. Pass the Parmesan.

olive oil, yellow onion, garlic, italian plum tomatoes, tomato paste, anchovies, black olives, capers, basil, oregano, red pepper, ground black pepper, rigatoni pasta, parmesan cheese

Taken from www.food.com/recipe/rigatoni-puttanesca-82922 (may not work)