Pasta Puttanesca

Ingredients:

8 oz angel hair pasta

olive oil

butter

1/2 large red onion, chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup kalamata & green olives, chopped

1 tsp anchovy paste

1 tsp dried oregano

1/4 tsp red pepper flakes

1/4 tsp cayenne

1 cup cherry tomatoes, halved

1/4 cup fresh parm, grated

fresh basil

Instructions:

Start to heat a pot of salted water. (Prepping it for pasta)
Heat a little olive oil and 1 tbl butter in a large dutch oven. Add onion and cook until translucent.
Add garlic, seasonings and anchovy paste, cook til fragrant.
Drop pasta into boiling water and cook until al dente. Reserve a cup of pasta water.
Add parsley, olives and tomatoes and simmer down, taste for seasoning.
Pull pasta out of water and place ontop of sauce, top with parm cheese before tossing.
If you feel like you need more moisture, add butter and reserved pasta water.
Serve with more parm and fresh basil.