Rigatoni Puttanesca

• 3 tablespoons olive oil
• 1 large yellow onion halved and slivered
• 6 cloves of garlic chopped
• 2 cans (28 ounces) italiam plum tomatoes
• 1 heaping tablespoon tomato paste
• 2 cans anchovies packed in oil
• 3/4 cup pitted and chopped imported black olives
• 4 tablespoons drained capers
• 1 teaspoon dried oregano
• pinch of crushed red pepper flakes
• black ground pepper to taste
• 1 pound rigatoni or other large tube shaped pasta
• parmesan cheese

1. Heat 2 tablespoons of olive oil in a heavy saucepan. Add onion and garlic cook over low heat for 10 to 15 minutes or until wilted.
2. Crush tomatoes slightly add to the saucepan along with their liquid. Stir in tomato paste cook 5 minutes over medium heat.
3. Coarsely chop the anchovies and add to the saucepan along with the oil. Stir in olives, capers basil oregano red pepper flakes and blck pepper. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
4. While sauce simmers bring a large pot of water to a boil with remaining tabelspoon of oil. Add pasta and cook until just tender. Drain pasta ans serve topped with puttanesca sauce. Pass the parmesan around.

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

Taken from www.epicurious.com/recipes/member/views/rigatoni-puttanesca-50162421 (may not work)