Pasta Puttanesca

• 4 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced or crushed in a press
• 4 anchovy filets, chopped
• 1/2 teaspoon red chili flakes
• 2 teaspoons capers
• 1/2 cup black or kalamata olives, coarsely chopped
• 1 large can (14 oz.) diced tomatoes
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1 box pasta (we like how sauce clings to penne), cooked and drained
• freshly grated Parmesan cheese, for garnish

1. Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
2. Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
3. Add the chili flakes, capers, olives, tomatoes with juices, salt, sugar and pepper and bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Divide pasta into four bowls and top each with sauce and grated Parmesan.

extra virgin olive oil, onion, garlic, anchovy filets, red chili flakes, capers, black, tomatoes, salt, sugar, freshly ground black pepper, pasta, parmesan cheese

Taken from www.foodrepublic.com/recipes/pasta-puttanesca-recipe/ (may not work)