Pasta Puttanesca

• 8 ounces, weight Bucatini Or Spaghetti
• 2 Tablespoons Olive Oil
• 1/2 whole Red Onion, Sliced
• 1-1/2 cup Grape Tomatoes, Halved
• 3/4 cups Chicken Broth Or White Wine
• 2 cloves Garlic
• 4 whole Anchovy Filets
• 1/2 cup (heaping) Assorted Pitted Olives
• 12 whole Basil Leaves
• 4 ounces, weight Good Parmesan Cheese

1. Cook pasta until al dente.
2. Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.
3. Using a fork, crumble the Parmesan cheese.
4. Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.
5. Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce.
6. Tear basil leaves and sprinkle over the top. Serve right out of the skillet.
7. (Note: Bucatini is extra delicious in this dish.)

weight bucatini, olive oil, red onion, grape tomatoes, chicken broth, garlic, anchovy filets, olives, basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-puttanesca-50175250 (may not work)