Pasta Puttanesca

Fantastic - even little James eats it!  From Cinnamon Spice and Everything Nice.

2 tablespoons olive oil

1 pound hot Italian sausage, ground or removed from casings

1 large yellow onion, diced

6 cloves garlic, minced

(I added 1/2 cup of dry red wine)

4 anchovies or 2 teaspoons anchovy paste

1 tablespoon Italian seasoning dried herb mix - I used oregano and basil

1/4 teaspoon red pepper flakes

1 (28 ounce) can crushed tomatoes (I used San Marzano)

2 tablespoons capers, drained

1 cup pitted olives, chopped (green or salt-cured black or a mix)

sea salt and fresh black pepper

13 ounces – 1 pound linguine

1/4 cup fresh basil or parsley, chopped

8 ounces Bocconcini, or tiny small mozzarella balls.

Parmesan cheese, grated for serving

INSTRUCTIONS:

1. In a large, deep-sided skillet heat two tablespoons olive oil over medium heat; add sausage, onion, garlic, anchovies, Italian seasoning and red pepper flakes. Break apart the sausage as it cooks into bite-size pieces.
2. When sausage is browned (I add red wine to deglaze and add flavor), add tomatoes, capers and olives. Season lightly with salt and pepper. Simmer for 25-30 minutes.
3. Cook linguine according to package directions in plenty of salted water to al dente.
4. Mix fresh herbs and bocconcini into sauce and toss immediately with drained spaghetti. Serve with plenty of fresh Parmesan cheese.