Penne Puttanesca

Directions

1. 1
   In a saucepan over medium heat, warm the olive oil.
2. 2
   Add the onion and garlic and saut, stirring occasionally, until tender and translucent, 3 to 5 minutes.
3. 3
   Add the tomatoes, olives, capers, anchovies and red pepper flakes, bring to a simmer and reduce the heat to medium-low. Simmer until the tomatoes are tender and begin to break down, 25 to 30 minutes. Season with salt and pepper and stir in the parsley. Keep the sauce warm.Bring a large pot two-thirds full of water to a boil.
4. 4
   Add salt and the pasta and cook according to the package instructions until al dente (tender but firm to the bite).
5. 5
   Drain the pasta, transfer to a large bowl and add the puttanesca sauce; toss gently to mix. Divide the pasta among individual bowls and serve immediately.