Pasta Puttanesca

I had never had pasta puttanesca, but then I saw it made on a local news channel. I had some confusion about the amounts and also referred to the Martha Stewart version. Over the past few years, I've made it my own, adding a jar of marinated artichokes, because I like them. This is my version. It makes a hearty two servings.


1/2 lb linguine
1 1/2 T olive oil
3 medium cloves garlic, minced or 1-2 cloves crushed and a small onion chopped
dash to 1/4 tsp crushed red-pepper flakes
1 14 1/2 oz can diced tomatoes
abt 2 T capers, drained
abt 1/2 c olives, quartered
1 jar marinated artichoke hearts, roughly chopped

Bring a pot of water to boil. Cook pasta until al dente.
While pasta is cooking, heat oil in a deep-sided skillet over medium heat. Add onion, garlic and red-pepper flakes. Cook, stirring, until aromatic, 1-2 minutes. Add tomatoes, capers, and olives. Bring to a boil. Lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes.
Stir pasta into sauce. Cook, stirring, until sauce clings to pasta, about 2 minutes.