This is called “Angry pasta”, but it could also be a variation on pasta puttanesca–fast, spicy, from the Italian puttana (meaning, um, “lady of the evening.” Except…coarser.) It is very fast and very, very good.
A note on pasta prep: let the water heat for about five minutes before starting the sauce. That’ll give you time to prep the ingredients and then the sauce and pasta will be ready about about the same time.
And always, when making pasta, salt the water! This is the only chance you have to season the pasta itself.
1 lb. spaghetti, penne, etc.–your favorite shape
Salt and freshly ground pepper
1 28 oz. can crushed tomatoes
1 large onion, finely chopped
1/2 c. black olives, pitted and halved
2 cloves garlic, finely chopped
1/2 tsp. red chile flakes
Parmesan cheese
Fill a large pot with water and set over medium-high heat until boiling. When boiling, add salt, then pasta, and cook until al dente.
Meanwhile, add olive oil to a large skillet over medium low heat. Add onion and cook for five minutes, adding the garlic at the last minute. Add the tomatoes, chile flakes, olive, salt, and pepper to the onion and garlic and bring to a boil. When boiling, reduce heat to a steady simmer and let simmer, stirring occasionally, for 15 minutes.
When the pasta is done, drain and add to the sauce. Toss. Top with parmesan cheese and serve.
Emily's Midwest Kitchen 