Penne Puttanesca - cooking recipe

Ingredients

13 oz penne pasta
2 tbsp olive oil
1 None small red onion, finely chopped
2 cloves garlic, peeled and thinly sliced
1 x 14 oz can chopped tomatoes
4 None anchovy fillets, finely chopped
3.5 oz pimiento-stuffed green olives, halved
1 tbsp capers, drained and finely chopped
1/2 tsp dried chili flakes
1/2 bunch flat-leaf parsley, chopped
None None Shaved Parmesan, to serve

Preparation

Cook the pasta according to package instructions. Drain, then return to the pan.
Meanwhile, heat the oil in a medium frying pan over a moderate heat. Add the onion and garlic and cook, stirring, for 3 mins or until soft. Add the tomato, anchovy, olives, capers and chili flakes and bring to a boil. Reduce heat to low and simmer, uncovered, for 5-7 mins or until the sauce thickens. Stir in parsley.
Add the sauce to the pasta in the pan and toss to combine. Serve immediately, topped with Parmesan.