Spicy Fragrant Pasta Puttanesca

Gaia22's Note:

There are many pasta puttanesca's on recipezaar already, however, none of them is as this chunky one! Differences include the type of olive used [I couldn't imagine anything but kalamata olives in this rich sauce], use of onions, fresh parsley, and the ratios of ingredients! Spicy, rich, fragrant, and quick, easy, yummy!! :)

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb pasta
• ½ cup finely chopped onion
• 3 tablespoons olive oil
• 6 medium garlic cloves , minced
• ½ 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
• ½ 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)

Directions:

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. Saute onions until translucent about 6-10 minutes.
3. Add garlic, red pepper flakes, and anchovies. While stirring, cook until aromatic about 1-2 minutes.
4. Add tomatoes, reserved juice, capers, and olives. Bring to a boil.
5. Lower heat. Simmer, stirring frequently, until slightly thickened, about 5 minutes.
6. Stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
7. Remove from heat. Stir in parsley.
8. Serve immediately. Top with some grated cheese to taste if desired.