Pasta Puttanesca

Ingredients:
1 Medium Sized Can Diced Tomatoes
1/4 cup Chardonnay
2 Tbsp Non-Parielle Capers in the brine
A heaping handful of Kalamata olives, coarsley chopped
5 sprigs Italian flat leaf parsley, chopped fine
6 cloves of garlic chopped fine
1 1/2 Tbsp. Red pepper flakes
1 good sized chunk of high quality Parmesan cheese, grated fine
4 sprigs worth of fresh oregano leaves, chopped fine
1 pkg. Spagetti noodles
Salt and pepper to taste

Preparation
Put everything but the noodles and the cheese in a large sauce pan and heat it up. Cook the noodles al dente, drain them, then add 1/3 of the noodles back into the drained pot you cooked them in. Add a third of the sauce, a third of the cheese, stir it up and repeat until it’s all gone (keep some of the cheese around for garnish). Garnish with the Parmesan, a drizzle of olive oil, and freshly ground black pepper.

Serves 4