Orecchiette Puttanesca

• 1 pound uncooked orecchiette (
• 1 tablespoon capers
• 1/4 cup pitted kalamata olives, halved
• 1/4 cup extra-virgin olive oil
• 2 tablespoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon anchovy paste
• 2 canned anchovy fillets packed in oil, drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds plum tomatoes, chopped
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup grated fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta is cooking, combine capers and next 8 ingredients (capers through pepper) in a bowl.
3. Return pasta to pan. Stir in caper-anchovy mixture, tomatoes, onion, basil, and parsley. Sprinkle with cheese. Serving size: 1 cup pasta mixture and 1 tablespoon cheese.

orecchiette, capers, kalamata olives, extravirgin olive oil, lemon rind, lemon juice, anchovy paste, oil, salt, freshly ground black pepper, tomatoes, red onion, fresh basil, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/orecchiette-puttanesca (may not work)