Whore's Pasta [Ben]

The trick to pasta puttanesca is adding way more anchovies than you think you need. You can bust this out in 15-20 minutes, it's dirt cheap, and it will always be good. My version is pretty standard. Add it to your arsenal and fire liberally in any situation where you would have normally poured Ragu over noodles:

Saute half a chopped onion, a bunch of minced/pressed garlic, and red pepper flakes in olive oil. When they start getting a bit translucent, add anchovies. Be very liberal with the fishes; use at least one of those little flat tins, and mash it up with a fork. Saute a bit longer and add a can of peeled diced tomatoes (one of those bigger ones, not soup sized). When all that starts boiling, add capers and chopped black olive. Keep the heat up until you reduce the sauce to thick chunky goodness.

Pour this over pasta (the water for which you should have started boiling--with lots of salt--around the time you threw the onions in the pan) and grate on a heap of parmesan. Yes, grate. Throw away that shit that comes in the shiny green can and get a good hunk. It'll last forever in the fridge because it was already aged at least a year and a half.

Now you're eating like a prostitute!