Pasta Puttanesca

Directions

1. 1
   Cook pasta until al dente. Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.Using a fork, crumble the Parmesan cheese.
2. 2
   Heat olive oil in a skillet over medium-high heat.
3. 3
   Add sliced red onions and cook until slightly caramelized.
4. 4
   Add halved tomatoes and cook for a couple of minutes.
5. 5
   Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful.
6. 6
   Add salt and pepper to taste.
7. 7
   Drain pasta and add to the skillet.
8. 8
   Add the crumbled Parmesan and toss to coat pasta in the sauce. Tear basil leaves and sprinkle over the top.
9. 9
   Serve right out of the skillet. (Note: Bucatini is extra delicious in this dish.)