Spicy Fragrant Pasta Puttanesca

• 1 lb pasta
• 12 cup finely chopped onion
• 3 tablespoons olive oil
• 6 medium garlic cloves, minced
• 12 teaspoon crushed red pepper flakes (or less to taste)
• 8 anchovies, crushed
• 1 (28 ounce) can Italian plum tomatoes, seeded, chopped, strained, reserving liquid
• 3 tablespoons capers, drained
• 12 cup kalamata olive, pitted and coarsely chopped (3 ounces)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• grated parmigiano-reggiano cheese (optional) or romano cheese (optional) or grana padano, garnish (optional)

1. Cook pasta in salted boiling water until al dente, and drain.
2. While pasta is cooking, heat oil in large skillet over medium heat.
3. Saute onions until translucent about 6-10 minutes.
4. Add garlic, red pepper flakes, and anchovies.
5. While stirring, cook until aromatic about 1-2 minutes.
6. Add tomatoes, reserved juice, capers, and olives.
7. Bring to a boil.
8. Lower heat.
9. Simmer, stirring frequently, until slightly thickened, about 5 minutes.
10. Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
11. Remove from heat.
12. Stir in parsley.
13. Serve immediately.
14. Top with some grated cheese to taste if desired.

pasta, onion, olive oil, garlic, red pepper, anchovies, italian plum tomatoes, capers, kalamata olive, parsley, cheese

Taken from www.food.com/recipe/spicy-fragrant-pasta-puttanesca-379743 (may not work)