Penne Puttanesca

• 13 oz penne pasta
• 2 tbsp olive oil
• 1 None small red onion, finely chopped
• 2 cloves garlic, peeled and thinly sliced
• 1 x 14 oz can chopped tomatoes
• 4 None anchovy fillets, finely chopped
• 3.5 oz pimiento-stuffed green olives, halved
• 1 tbsp capers, drained and finely chopped
• 1/2 tsp dried chili flakes
• 1/2 bunch flat-leaf parsley, chopped
• None None Shaved Parmesan, to serve

1. Cook the pasta according to package instructions. Drain, then return to the pan.
2. Meanwhile, heat the oil in a medium frying pan over a moderate heat. Add the onion and garlic and cook, stirring, for 3 mins or until soft. Add the tomato, anchovy, olives, capers and chili flakes and bring to a boil. Reduce heat to low and simmer, uncovered, for 5-7 mins or until the sauce thickens. Stir in parsley.
3. Add the sauce to the pasta in the pan and toss to combine. Serve immediately, topped with Parmesan.

penne pasta, olive oil, red onion, garlic, tomatoes, anchovy, green olives, capers, chili flakes, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/22104 (may not work)