Penne with Puttanesca Sauce

1 cup diced onions
1 Tablespoon minced garlic
1 Tablespoon olive oil
5 1/2 to 6 cups chopped fresh or undrained canned tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 Tablespoons capers, rinsed and drained
10 large calamata olives, pitted and chopped (about 3 Tablespoons)
2 Tablespoons minced fresh parsley
1 pound penne pasta
a few parsley sprigs (optional)
grated parmesan cheese (optional)

          Combine the onions, garlic, and oil in a saucepan, cover, and saute for about 10 minutes, until the onions are translucent, stirring occasionally.  While the onions cook, chop the tomatoes--you can chop or crush canned tomatoes right in the can.  Add the tomatoes to the saucepan.  Stir in the oregano, red pepper flakes, capers, olives, and parsley.  Simmer uncovered, until the sauce thickens, about 20 minutes, or a little longer.
          When the sauce has cooked for 10-15 minutes, bring a large covered pot of water to a boil.  Add the penne and cook for about 7 minutes, until al dente.  Drain and serve immediately with the sauce.  If you wish, top with parsley sprigs, and sprinkle with grated parmesan.

TIM'S NOTES:  Traditionally, Puttanesca Sauce is served with spaghetti, but I like penne (or other large pasta) because it catches and holds the sauce.  And most of you know by now, I don't like chunks of tomato in my sauce, so I chop the tomatoes in the food processor.  I don't totally puree them though because in this recipe, it is nice to leave them a little chunky...just a little.  Two (28 ounces each) cans of tomatoes should give you about 6 cups.  I buy the diced tomatoes because there isn't as much work.  This sauce is also better the next day!