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Pasta Puttanesca
2 onions, diced
4 tablespoons olive oil
4 cloves garlic, minced
28 ounces canned whole plum tomatoes, drained and diced
24 black olives, pitted and halved
1 teaspoon hot-pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
12 ounces dried fusilli or other dried pasta
1/2 cup grated Parmesan or Asiago cheese, for garnish
In a medium saucepan or large skillet over medium heat, saute onions
in oil until translucent (about 4 minutes). Add garlic and cook 3
minutes. Stir in tomatoes, olives, hot-pepper flakes, oregano,
basil, salt, and pepper; reduce heat to medium-low and simmer 15
minutes.
In a large saucepan, bring 4 quarts water to a boil. Cook pasta
until tender, but slightly resistant to the bite (al dente; about
12 minutes or according to package instructions). Drain thoroughly
and toss with sauce. Serve immediately, sprinkled with Asiago or
Parmesan cheese (if desired).
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Puttanesca 13