Pasta Puttanesca

Makes 4-6 servings

1/2 lb. short pasta--penne is perfect

1 T olive oil

1 small red onion, diced

5~ cloves garlic, minced

1-2 T anchovy filet or paste 

1 T ground fennel

1 t crushed red pepper flakes

1 qt marinara sauce

1/2 cup chopped marinated fire roasted artichokes (usually a smaller amount of capers)

1 cup roasted red/yellow peppers, sliced

1/4 c kalamata olives, pitted and halved

1/2 c grated Pecorino Romano plus extra to garnish

Large handful of freshly chopped herbs (parsley, rosemary, oregano, and thyme)

Salt and pepper to taste

Cook pasta to al dente (still with a bite to it) according to package instructions in salted water. Sauté first 6 ingredients over med-low heat for about 5 minutes, stirring often so that the garlic doesn't burn. Add remaining ingredients except herbs and simmer on low for 15-30 minutes, adjusting for seasoning along the way. Add herbs right before serving and save a little for garnish plus a few slivers of Romano cheese.

Leftovers? Add to a glass baking dish and top with fresh mozzarella (or your favorite Italian cheeses) and bake at 350 until heated through and cheese is golden and bubbly.