1. Heat 2 tablespoons of olive oil in a heavy saucepan. 2. Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted. 3. Crush tomatoes slightly; add to the saucepan along with their liquid. 4. Stir in tomato paste; cook for 5 minutes over medium heat. 5. Coarsely chop the anchovies and add to the saucepan along with their oil. 6. Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper. 7. Stir gently and simmer over medium heat for 30 minutes, stirring occasionally. 8. While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil. 9. Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes. 10. Drain pasta and serve topped with puttanesca sauce. 11. Pass the Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
