Rigatoni Puttanesca

By Bostoncook

Ingredients

• 3 tablespoons olive oil
• 1 large onion, slivered
• 4 cloves garlic, minced
• 56 ounces Italian plum tomatoes, crushed
• 1 tablespoon tomato paste
• 4 ounces anchovies, chopped
• 3/4 cup black olives, chopped
• 4 tablespoons capers, chopped
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 pinch cayenne
• pepper
• 1 pound rigatoni
• 1/4 cup parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Saute onion and garlic in oil 10-15 minutes.

2. Add tomatoes and tomato paste. Cook 5 minutes.

3. Add anchovies with oil, olives, capers, herbs and spices. Simmer 30 minutes.

4. Cook pasta. Serve with cheese.