Pasta Puttanesca in my tummy!

Ree Drummond, The Pioneer Woman, isn't even Italian and this is quite the tasty, authentic tasting Italian dish. I was looking for something outside my comfort zone of tomato, garlic, basil, and a meat. I was skeptical about the anchovies due to their piss poor attitude, however I bravely gave them a chance and lived to feel good about it. Matt had 3 helpings. I think he liked it.



Pasta Puttanesca

8oz bucatini or spaghetti, cooked al dente
2 Tbsp EVOO
1 red onion, sliced
1 container grape tomatoes, halved
1 cup white wine or chicken broth (or more if needed...see below)
3 cloves garlic
4 whole anchovy filets
1/2 cup assorted pitted olives
12 basil leaves
4oz good parmesan cheese

Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, loosely crumble parmesan cheese.
Heat EVOO in skillet over med-high heat. Add onions and cook until slightly caramelized. Add tomatoes and cook for a couple of minutes. Add broth or wine and cook another 2 minutes. Add garlic/anchovy/olive mixture. Stir and continue cooking for several minutes until sauce is reduced. (At this point, our side dish wasn't ready yet so I added more wine and more broth and let each cook down until our side dish caught up. I'm sure this only added to the flavor!) Add salt and pepper to taste.
Drain pasta and add to skillet. Add parmesan and toss to coat pasta in the sauce.
Tear basil leaves and sprinkle over the top.