Puttanesca Sauce with Pasta

1 can crushed tomatoes
4-6oz green Sicilian olives chopped
4oz capers
3 anchovy fillets
3-4 cloves garlic chopped
1 med onion chopped
red pepper flake to taste
black pepper to taste
Italian parsley
1 package imported pasta (I like penne for this)

Bring water to a boil for pasta
Add pasta, cook aldente, follow directions.
Heat olive oil in saute pan, add onions,olives, capers, and anchovy.
Saute for 5-8 minutes until translucent and incorporated.
Add crushed tomatoes, stir until well mixed
Add wine or pasta water to thin sauce if necessary Simmer 15-20 minutes

Drain pasta, add to pan with sauce and fold in
Serve immediately topping with parsley and cheese.
Mangia

Variations: 1lb shrimp or chicken can be added to sauce while simmering for 15 min

Complementary Wines: Barbaresco, Barbera, Cabernet Sauvignon New World, Chianti Classico, Sangiovese

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