Pasta Puttanesca Perfecto

• 1 lb rigatoni pasta or 1 lb penne
• 1 tablespoon extra virgin olive oil
• 3 -4 large garlic cloves, minced
• 1 cup chopped onion
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh basil (coarsely chopped or chiffonaded)
• 1 tablespoon fresh oregano, chopped
• 2 ounces rolled anchovies packed in oil
• 1 (28 ounce) can diced tomatoes
• 1 bay leaf
• 14 teaspoon crushed red pepper flakes
• 1 cup kalamata olives or 1 cup burgundy olive, pitted and halved
• 14 cup drained capers

1. Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot.
2. Add pasta and cook according to package directions until al dente.
3. While waiting for the water to boil, heat oil in a medium skillet.
4. Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn.
5. Then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes.
6. Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
7. Add tomatoes with their juice, as well as bay leaf and red pepper flakes.
8. Simmer for 5 minutes, then add olives and capers.
9. Simmer another 5-10 minutes, then taste and adjust seasonings.
10. Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.

rigatoni pasta, extra virgin olive oil, garlic, onion, salt, black pepper, fresh thyme, fresh basil, fresh oregano, anchovies, tomatoes, bay leaf, red pepper, kalamata olives, capers

Taken from www.food.com/recipe/pasta-puttanesca-perfecto-515434 (may not work)