Pasta Puttanesca
A recipe from the Sneaky Kitchen
5 cups very ripe tomatoes, chopped & well-drained
1 lb. linguine 
2 Tablespoons olive oil  
1 medium onion, thinly sliced
1/2 medium red or yellow bell pepper, thinly sliced
2 to 4 anchovies (Optional)
2 to 4 garlic cloves, thinly sliced (or minced)
red pepper flakes (from a pinch to 1 tsp or more)
1/3 cup black olives, chopped or sliced
1-1/2 Tablespoons capers, drained
2 Tbsp fresh basil, coarsely chopped, OR 2 tsp dried
1 teaspoon dried oregano
1/3 cup Italian parsley, coarsely chopped
2 to 4 Tbls tomato paste
salt to taste

Place chopped tomatoes in a colander to drain while you cook the pasta & start the sauce.

Heat olive oil in a stainless steel or non-stick pan over medium heat. Add onion & bell pepper & sauté, stirring or tossing frequently until onion is transparent but not browned. Add garlic & red pepper flakes; continue to sauté for another minute or two. Add anchovies; mash them fine with the back of a spoon.  

Add tomatoes & cook, stirring, until heated through. Add olives, capers, herbs & tomato paste. Continue to stir until very hot to give time for flavors to mix & develop. Taste & salt if necessary.

Mix with drained pasta; serve with Parmesan or Romano cheese.