Pasta Puttanesca

Ingredients:
8 oz. spaghetti
1/4 cup olive oil
1 onion, diced
6 cloves garlic, minced
2 (28 oz.) cans crushed tomatoes
2 tbsp tomato paste
1 cup kalamata olives, halved
2 tbsp capers, drained
2 tbsp anchovy fillets, minced
Basil, oregano, crushed red pepper flakes
Salt and pepper to taste
Parmesan cheese

Directions:
Boil water for pasta and cook according to package directions; drain. In a large pot, heat olive oil over medium heat; add onion. Cook onion until soft and slightly brown; add garlic. Add tomatoes and tomato paste; stir until well incorporated. Add remaining ingredients. Season to your own personal taste. Simmer until the sauce is heated all the way through. Toss with cooked pasta, top with some extra parmesan and enjoy!

Remember, red pepper flakes will make the sauce more and more spicy as they cook; use them sparingly if you prefer a more mild sauce!