Penne Puttanesca With Chicken Thighs - cooking recipe

Ingredients

1 lb penne pasta (uncooked, can use more)
3 lbs chicken thighs
seasoning salt (or use white salt)
pepper
1 (2 ounce) can anchovies, drained and chopped (RESERVE the oil, can use 2 cans!)
olive oil
1 small onion, chopped
2 tablespoons minced fresh garlic
2 (28 ounce) cans crushed tomatoes
2 cups pitted kalamata olives, halved
1/4 cup capers (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
salt and pepper
parmesan cheese

Preparation

Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
Season the chicken thighs with seasoning salt and pepper.
Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
Add in the cooked pasta to the sauce; stir to coat the pasta.
Serve with grated Parmesan cheese.