2 tablespoons extra virgin olive oil, plus more for drizzling
3 tablespoons minced garlic
1 large white onion, large dice
1 heaping tablespoon capers, drained and chopped
½ cup Kalamata olives, pitted and chopped
1 28-ounce can whole plum tomatoes
pinch red pepper flakes
5 basil leaves plus more for garnish
1 pound pasta
freshly grated Parmesan cheese
kosher salt and freshly ground black pepper
1. In a large sauté pan over medium-high heat add the olive oil. Add the garlic, onions, capers and olives. Using your hand, squeeze the plum tomatoes into the pan. Cook the sauce for about ten minutes until the tomatoes break down and the sauce is reduced. Add the red pepper flakes and basil and adjust the seasoning.
2. Meanwhile, in a large stock pot, cook the pasta in boiling salted water just until al dente (follow manufacturer’s directions). Reserve the cooking water.
3. Transfer the cooked pasta directly into the saute pan with sauce and toss to combine. Add a few tablespoons of the pasta cooking water to the pan to help lubricate it. Combine the sauce and pasta. Check the seasoning and adjust if necessary, keeping in mind that cheese will add salt.
4. Using tongs, transfer the pasta to a serving bowl. Top with some of the sauce. Drizzle a little olive oil on top of the pasta. Garnish with basil leaves and cheese.