Frank's Recipes! Pasta alla Puttanesca 2

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Pasta alla Puttanesca 2

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

Serving Size : 6

In a medium saucepan or large skillet over medium heat, sauté 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).

NOTE:
Onions, canned tomatoes, olives, and dried herbs-all from the pantry-combine to make this simple pasta sauce. Vary it with additions of salami, cooked chicken breast, or kidney beans, or add fresh seasonal produce such as asparagus, broccoli, sugar snap peas, or bell peppers.