Rigatoni Puttanesca

Name: Rigatoni Puttanesca
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, halved and slivered; 6 cloves garlic, coarsely chopped; 2 (28 ounce) cans Italian plum tomatoes; 1 1/2 tablespoons tomato paste; 2 (2 ounce) cans anchovies packed in oil; 3/4 cup pitted and coarsely chopped black olives; 4 tablespoons drained capers; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 pinch of crushed red pepper flakes; fresh coarse ground black pepper, to taste; 1 lb rigatoni pasta or 1 lb other large tube-shaped pasta; parmesan cheese (optional)

14 ingredients

11 steps

Ingredients

3 tablespoons olive oil
1 large yellow onion, halved and slivered
6 cloves garlic, coarsely chopped
2 (28 ounce) cans Italian plum tomatoes
1 1/2 tablespoons tomato paste
2 (2 ounce) cans anchovies packed in oil
3/4 cup pitted and coarsely chopped black olives
4 tablespoons drained capers
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch of crushed red pepper flakes
fresh coarse ground black pepper, to taste
1 lb rigatoni pasta or 1 lb other large tube-shaped pasta
parmesan cheese (optional)

Directions

1

Heat 2 tablespoons of olive oil in a heavy saucepan.
2

Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
3

Crush tomatoes slightly; add to the saucepan along with their liquid.
4

Stir in tomato paste; cook for 5 minutes over medium heat.
5

Coarsely chop the anchovies and add to the saucepan along with their oil.
6

Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
7

Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
8

While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
9

Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
10

Drain pasta and serve topped with puttanesca sauce.
11

Pass the Parmesan.