Puttanesca Sauce

• 5 T. olive oil
• 1 yellow onion, thin slice
• 3-4 large garlic cloves, minced
• 1 t. anchovy paste or to taste
• 1/2 t. red pepper flakes
• 1 T. tomato paste, pref. organic
• 2 cans diced tomatoes(14.5 oz.), preferably Italian
• 1 T. capers, rinse, drain
• 1/2 c. pitted Kalamata olives
• 1 t. fresh oregano
• 4 t. ribboned basil
• 3 T. minced parsley
• s&p
• 1 lb. spaghetti, cooked al dente

1. In saucepan, add oil and warm over med.heat. Add onion, cook, stir occas., until tender (about 15 min.). Add garlic, anchovy and red pepper flakes, cook until garlic is golden...1 min. Add tomato paste, toast for a minute. Lower heat, add tomatoes, capers, olives and cook until thickened, about 15 min. Add oregano, basil, parsley and s&p to taste. Toss with cooked pasta and serve.

olive oil, yellow onion, garlic, anchovy, red pepper, tomato paste, italian, capers, olives, fresh oregano, basil, parsley

Taken from www.epicurious.com/recipes/member/views/puttanesca-sauce-50069876 (may not work)