Rigatoni Puttanesca

The Silver Palate Chef recipes that appeared in Parade several decades ago are yellow, tattered, & still some of my favorites.  Here is one for Puttanesca sauce that I love, but then I really like anchovies, black olives, and garlic.  The anchovies add a rich depth to this sauce and it is just plain delicious. Not only that, it's easy ..... here's what the Silver Palate Chefs had to say:

"What do you need to have on hand for a classic pasta sauce? All it takes is a large onion, some garlic - and opening a few cans from your cupboard - to make a robust puttanesca sauce everyone will love!"

Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion, halved and slivered
• 6 cloves of garlic, coarsely chopped
• 2 cans (28 oz. each) Italian plum tomatoes
• 1 heaping tablespoon tomato paste
• 2 cans (2 ounces each) anchovies packed in oil
• 3/4 cup pitted and coarsely chopped imported black olives
• 4 tablespoons drained capers
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Pinch of dried red pepper flakes
• Coarsely ground black pepper, to taste
• 1 pound rigatoni or other large tube-shaped pasta
• Parmesan cheese, optional

Directions:

Heat 2 tablespoons of olive oil in a heavy saucepan. Add onion and garlic; cook over low heat for 10 - 15 minutes, or until vegetables are wilted.

Crush tomatoes slightly, add to the saucepan along with their liquid. Stir in tomato paste; cook for 5 minutes over medium heat.

Coarsely chop the anchovies and add to the saucepan along with their oil. Stir in olives, capers, basil, red pepper flakes, and black pepper. Stir genly and simmer over medium heat for 30 minutes, stirring occasionally.

While the sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil. Add pasta and cook until just tender (al dente); for rigatoni, allow 10-12 minutes.

Drain pasta and served topped with puttanesca sauce. Pass the Parmesan!