Pasta With Puttanesca Sauce 3 tablespoons olive oil 1 large onion, cut in half and slivered 6 cloves of garlic, chopped 2 cans (28 oz. each) Italian plum tomatoes 1 heaping tablespoon tomato paste 1 can (2 oz.) anchovies, drained 3/4 cup pitted and coarsely chopped black olives 4 tablespoons drained capers 1 teaspoon dried oregano 1 teaspoon dried basil Pinch of red pepper flakes Coarsely ground black pepper, to taste 1 pound of your favorite pasta Parmesan cheese, optional Saute onion and garlic in 2 tablespoons of oil over low heat until wilted, 10-15 minutes. Crush tomatoes slightly (or use pre-crushed tomatoes) and add along with their liquid. Stir in tomato paste, and cook for 5 minutes over medium heat. Coarsely chop the anchovies and add along with olives, capers, basil, oregano, red pepper flakes, and black pepper. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally. Serve over pasta and pass the parmesan!