Gaetano’s Pasta alla Putanesca 

1 lb. penne or spaghetti
cup chopped onions
4 tablespoons olive oil
3 medium garlic cloves, chopped
2 anchovy filets
2 tablespoons chopped parsley
1 tablespoon dry oregano
8 cups canned tomato filets or chopped tomatoes
2 tablespoons capers (brine, vinegar or salted)
1 cup chopped kalamata olives or other greek-type black olive
salt to taste
crushed red pepper to taste

1.Heat olive oil in large saucepan.
2.Place anchovies in oil and saut until dissolved.
3.Add garlic, onions, parsley and oregano and saut until onions soften.
4.Add red pepper and tomatoes. Simmer over medium heat for 15 minutes, stirring occasionally but making sure sauce does not stick to bottom of pan.
5.Bring pot of water to a boil. Add salt to taste and drop in pasta.
6.Remove pasta when al dente and add to sauce. Add capers and olives too. Saut pasta and sauce mix for 5 minutes.

Serves 4. Serve hot in individual deep dish bowls.