Life is too short to live without pasta and wine. This is a personal version of Pasta Puttanesca, made without anchovies, relying on common pantry staples like pasta, olives, canned tomatoes, onions, and spices for an easy Sunday meal.
Preheat a 3-quart pot over medium heat. Add olive oil, onions, a pinch of salt, and pepper. Sauté until the onions are translucent, about 7-9 minutes. Deglaze the pan with balsamic vinegar or red wine and cook out for 3-4 minutes. Add the canned tomatoes, spices (red pepper flakes, cumin), and bay leaf. Simmer the sauce for 30-40 minutes. Meanwhile, cook 1lb of pasta according to package directions. Reserve about 1-2 cups of pasta water to adjust the consistency of your sauce if needed. Toss the cooked pasta in the sauce and top with olives, capers, and fresh parsley.
