PASTA PUTTANESCA

Serves 7-8

1 lb. pasta (your preference)

2 Tbsp olive oil

1 small yellow onion (optional)

4 cloves garlic

3 fillets anchovies

½ tsp. red pepper flakes

1 (28 oz.) can diced or crushed tomatoes

10-15 kalamata olives, pitted

1 tsp. dry basil

2 Tbsp. capers

½ Tbsp. brown sugar (optional)

Fill a large pot with water (about ⅔ full) and bring to a rolling boil. Cook the pasta according to the package directions (boil 5-7 minutes or until al dente). Drain in a colander.

While the pasta boils, dice the onion and mince the garlic. In a large skillet, heat 2 Tbsp of olive oil. Cook the onion, garlic, anchovy filets and red pepper flakes over medium heat until softened (5 minutes).

Add the canned tomatoes, roughly chopped kalamata olives, capers and basil. Reduce the heat to low and simmer until the pasta is done cooking (about 10 minutes). If the sauce has too much of a bite for you, add ½ Tbsp. of brown sugar to mellow it out.

Once the pasta is cooked and drained, add it to the skillet with the puttanesca sauce. Stir well to combine. Alternatively, place cooked pasta on a plate and top with a scoop of puttanesca sauce.