Bucatini In Three-Jar Ajvar Sauce

• 8 ounces dried bucatini or other pasta
• 1/2 small yellow onion, sliced into thin half-rings
• 1 tablespoon good olive oil
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 tablespoons vodka (optional)
• 1.5 cups ajvar (I recommend varieties that are mild with lots of roasted red pepper and a little roasted eggplant for creaminess-look for a vivid orange color)
• 4 tablespoons sun-dried tomato preserved in oil, drained and chopped
• 4 tablespoons sliced kalamata olives
• Grated parmesan for garnish (optional)
• Fresh basil for garnish (optional)

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook to al dente, according to package directions.
2. Meanwhile, warm a pan over medium heat and add the olive oil, then when heated through add the onion and cook until softened, about 4 minutes. Add the oregano and stir and cook both another 4 minutes, or until onion is starting to get golden brown. Add the garlic and cook for another half minute.
3. If using vodka, add this now and stir and let it cook off for a few more minutes. Add the rest of the sauce ingredients: ajvar, then sun-dried tomatoes, then kalamata olives, stirring with each addition. Scoop out one cup of pasta water from the pot and add it to the pan and stir until all incorporated. Add more pasta water if necessary to achieve desired consistency.
4. Drain pasta and add it to the pan. Use tongs to coat thoroughly and twirl large scoops into pasta bowls. Optional garnishes: grated parmesan and fresh basil.

bucatini, yellow onion, olive oil, garlic, oregano, vodka, ajvar, tomato preserved, olives, parmesan, fresh basil

Taken from food52.com/recipes/80508-bucatini-in-three-jar-ajvar-sauce (may not work)