Orecchiette Puttanesca

Ingredients

• 1 tablespoon anchovy paste 
• 0.3 teaspoon pepper black freshly ground
• 2 fillet anchovy canned packed in oil, drained
• 1 tablespoon capers 
• 2 tablespoons basil fresh chopped
• 0.5 cup flat-leaf parsley fresh chopped
• 0.3 cup kalamata olives pitted halved
• 3 tablespoons juice of lemon fresh
• 2 tablespoons lemon rind grated
• 0.3 cup olive oil extra-virgin
• 1 pound orecchiette uncooked
• 0.5 cup parmesan cheese fresh grated
• 1.5 pounds plum tomatoes chopped
• 2 tablespoons onion red chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. While pasta is cooking, combine capers and next 8 ingredients (capers through pepper) in a bowl.
4. Return pasta to pan. Stir in caper-anchovy mixture, tomatoes, onion, basil, and parsley.
5. Sprinkle with cheese. Serving size: 1 cup pasta mixture and 1 tablespoon cheese.