Pasta Puttanesca

4 tablespoons of olive oil.
2 onions, diced – I like to use Spanish white or good, rich brown onions.
2 garlic cloves, finely chopped.
6 to 8 anchovy fillets, coarsely chopped.

A large can of chopped plum tomatoes, drained.
12 black olives, pitted and halved.
1 tablespoon of capers
Dried chilli flakes (to your own taste)
2 tablespoons of oregano.
Basil leaves for garnish.
125g of fresh Parmesan, grated, for serving.

Heat the oil in a saucepan over a moderate heat, add the onions and cook until softened.
Next, add the anchovies, the garlic, the chilli and cook for around five minutes or until the anchovies completely disintegrate.
Stir in the tomatoes, the olives, the capers and oregano and bring to the boil.  Add some salt and pepper if wanted. 
Simmer for twenty minutes, stirring occasionally.  Garnish with the basil leaves and then serve with the Parmesan.  Best served with linguini.