Pasta Puttanesca

• 1 chopped onion
• 3 clove garlic cloves, chopped
• 1 handfull of black and green olives
• 90 grams anchovis from a can, finely chopped
• 1 tbsp capers
• 1 can tomatoes
• 50 grams parmesan cheese
• 200 grams pasta
• 1 dash balsamic vinegar
• 1 ground pepper
• 1 olive oil
• 1/2 tbsp dried italian herbs
• 1 handfull of rocket lettuce/Arragula

1. Cook the pasta al dente
2. Bake the onion and garlic in some olive oil with the italian herbs.
3. Add the anchovis and a little bit of the oil from the can.
4. After 2 minutes, add capers and olives.
5. After about 3 min., add the canned tomatoes and a dash of balsamic vinegar and freshly grounded pepper.
6. Let the flavours combine for about 5 minutes, while stirring once in a while.
7. Add the rocket to the sauce and stir.
8. Drain the pasta once it is ready and add to the sauce.
9. Add seasoning according to taste.
10. Make up your plate, add the parmesan cheese and a dash of olive oil.
11. Enjoy!

onion, garlic, handfull, capers, tomatoes, parmesan cheese, pasta, balsamic vinegar, ground pepper, olive oil, italian herbs, handfull

Taken from cookpad.com/us/recipes/357231-pasta-puttanesca (may not work)