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Puttanesca Sauce


1/4 c. olive oil
1/2 c. chopped onion
4 garlic cloves sliced
1/2 tsp. dried red pepper flakes
1 28 oz. can Italian plum tomatoes - drained, 1 1/2 c. juice reserved and chop the tomatoes
1/2 tsp. salt
12 brine cured olives (kalamata) pitted and chopped
7 anchovy fillets, drained and chopped
1 1/2 Tbs. drained capers
12 oz. linguini
Freshly grated Parmesan cheese

Saute onions, garlic and red pepper flakes in oil (5 minutes)
Add tomatoes and juice and simmer until slightly thickened
Add olives, anchovies and capers. Cook for 5 minutes.
Serve over hot linguini and add grated cheese if you like

- From Sandra
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