Pasta Puttanesca

• 1/2 pound spaghetti
• 2 tablespoons olive oil
• 2 shallots, minced
• 4 to 5 garlic cloves, minced or pressed
• 1 pinch red pepper flakes
• 1/2 cup Kalamata olives, chopped coarse
• 1 tablespoon capers
• 4 anchovy fillets, minced
• 28 ounces canned, diced tomatoes, drained (or 4 cups fresh)
• 1/8 cup red wine
• Parmesan cheese, grated
• Fresh basil leaves, chopped

1. Cook the pasta until al dente in 4 quarts of salted, boiling water.
2. While the water is boiling, heat the olive oil in a large skillet. Saute the shallots until translucent, then add the garlic, red pepper flakes, olives, capers, anchovies, tomatoes, and the wine. Cook for about ten minutes, until the tomatoes start to break down.
3. Divide the pasta between four plates, then divide the sauce evenly over the pasta. Serve with freshly grated Parmesan and chopped basil.

spaghetti, olive oil, shallots, garlic, red pepper, olives, capers, anchovy, tomatoes, red wine, parmesan cheese, fresh basil

Taken from food52.com/recipes/31313-pasta-puttanesca (may not work)