Pasta Puttanesca is delicious and easy to make. It's a perfect meal for a weeknight dinner; everyone will rave about the robust flavor of the sauce.
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3 tablespoons extra-virgin olive oil, plus more for finishing
1/2 medium red or yellow onion, diced
4 large cloves garlic, peeled and thinly sliced
2 anchovy filets, finely chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (more to taste)
Scant 2 cups tomato puree or passata (from a 14-ounce can)
2 tablespoons capers, drained
1 1/4 cups Pearls Whole Kalamata Olives
1/4 teaspoon fine sea salt (more to taste)
1/4 teaspoon freshly ground black pepper
Handful parsley leaves, chopped
Fresh parmesan, for grating
10-12 ounces dried spaghetti or linguine
In a wide skillet over medium heat, warm the olive oil until it shimmers. Add the onion, garlic, anchovy, oregano, and pepper flakes. Cook, stirring frequently, until the onion is tender, 5-10 minutes. Add the tomato puree, capers, olives, salt, and pepper, and bring to a low simmer. Reduce the heat and simmer gently for 10-20 minutes, stirring frequently, until thickened to a chunky sauce, adding a splash of water if the sauce becomes too thick. Remove from the heat and stir in the chopped parsley. Taste, adding more salt or pepper flakes if you like.
Cook the pasta in well-salted water according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the cooking water. Add the drained pasta to the skillet with the sauce, thinning with pasta water if needed, and toss gently to combine. Divide the pasta among 3 or 4 shallow bowls, top with grated parmesan and a drizzle of olive oil, and serve.