Pasta Alla Puttanesca

• 1 pound pasta (spaghetti is best)
• 1 medium onion, finely diced
• 8 anchovy filets
• 2 cloves garlic, finely minced
• 1 14 oz can diced tomatoes
• 1/3 cup kalamata olives, pitted and chopped
• 1 tablespoon capers, rinsed and chopped
• 1/2 teaspoon dried chili flakes
• freshly ground black pepper
• olive oil
• 3 tablespoons parsley, chopped (optional)
• grated parmesan (optional)

1. Cook your pasta of choice in a large pot of salted water until al dente. Save some of the cooking water for the sauce.
2. Meanwhile, heat a large saute pan over medium heat and add a healthy drizzle of olive oil. Add the onions, stirring to coat, and saute until translucent. Add the anchovy filets, and break them up with a wooden spoon, stirring them into the onions and allowing them to melt. Then add the garlic and saute for 30 seconds, before adding the tomatoes and their juice. Stir all ingredients well and bring the sauce to a simmer. Add the olives, capers and chili flakes, and a good grind of fresh black pepper. Allow the sauce to thicken slightly and the flavors to meld.
3. Once the pasta is drained, add to the sauce and stir well to coat. Loosen the sauce if necessary with some of the leftover pasta water. Check for seasoning (you shouldn't need salt due to the saltiness of the ingredients) and adjust to taste. Optional: Toss with the parsley and serve with grated parmesan.

pasta, onion, garlic, tomatoes, kalamata olives, capers, dried chili flakes, freshly ground black pepper, olive oil, parsley, parmesan

Taken from food52.com/recipes/30989-pasta-alla-puttanesca (may not work)