This traditional puttanesca recipe from chef Mario Batali's "Molto Gusto" cookbook is made with easy-to-find ingredients. Also try:Broccoli Rabe with Mozzarella Crema, Linguini with Clams, and Spaghetti con la SardePhoto credit: Quentin Bacon
Rinse capers and soak overnight, changing water frequently.
Place Pomi tomatoes in a medium saucepan and simmer over medium-high heat until reduced by half; set aside.
Place anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain anchovies, pat dry, and coarsely chop.
Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.
Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 3/4 cup pasta water.
Add pasta and reserved pasta water to tomato mixture; stir and toss over medium heat until pasta is well coated. Stir in capers, olives, and parsley; serve immediately with grated cheese on the side.