Pasta alla Puttanesca translates into "Pasta in the way a whore would make it;" the story goes that the "ladies of the night" would make this quick pasta dish using simple, inexpensive local ingredients.

Ingredients:
EVOO, as needed
2 medium onions, medium dice
4 cloves garlic, chopped
2 pounds fresh or 1 large can tomatoes, chopped
½ teaspoon fresh oregano, chopped
½ cup, black olives, pitted, chopped
2 tablespoons capers, drained and rough chopped
1/8 teaspoon chili flakes, or to taste
1 anchovy fillet, mashed, optional
Parmigiano Reggiano, as needed
3 tablespoons Italian flat-leaf parsley, chopped
5 leaves fresh basil, thinly sliced
1/3 pound Spaghetti or vermicelli pasta*
Kosher salt and freshly ground black pepper

Instructions:
In a medium sized pot over medium heat add ¼ cup EVOO, and the onions, then cook until lightly colored, stirring periodically to prevent burning, 5 minutes.  Next add the garlic, stir to combine, and cook until fragrant, 1 minute.  Add the tomatoes, stir to combine, and bring to a slow simmer.  Add the fresh oregano, black olives, capers, chili flakes, and anchovies.  Let reduce until thickened, season to taste, toss with the pasta, and finish with the grated Parmigiano Reggiano and chopped herbs. 
Serves:  4

*Pasta:
In a medium pot bring some water to a rolling boil.  Add Kosher or sea salt until the water tastes like ocean water.  Add the pasta, stir, and cook according to package directions.  Drain, and quickly toss with the sauce.