Pasta Puttanesca

Simple, easy and quick! I'm not sure there is much more to say about this one. We whipped this one up after coming home (I from a long bike ride and Dave from a kayak lesson with a friend). We were starving and were talking about take out to satisfy our immediate hunger. Although this is always an easier option we usually are able to talk ourselves out of it because we know we can throw something together that is ten times better. We sat down in 30 minutes flat with a glass of red wine and a beer respectively and gobbled up this meal!

Pasta Puttanesca

adapted from numerous online recipes

8-10 oz. thin spaghetti

2 T evoo

1/2 yellow onion, chopped

4 cloves garlic, minced

6 button mushrooms, sliced

1/4 C flat-leaf parsley, chopped

1/4 C pitted Kalamata olives

2 T capers

1 T fresh oregano leaves

pinch of crushed red pepper flakes

1 C tomato sauce

1/4 c. grated Parm

Set large pot of salted water to boil and add pasta, cook according to package directions. Heat oil in medium skillet. Add onions and cook for 8 minutes or until soft and lightly browned. Add garlic and mushrooms and cook until mushrooms release their moisture. Add parsley, olives, capers. oregano and red pepper flakes. Cook for 2-3 minutes and add tomato sauce. Drain pasta and add to skillet and toss to combine. Pass grated parm as desired.