Penne with Puttanesca Sauce

Anyone who has read "A Series of Unfortunate Events" will know this recipe.....

1 cup diced onions
1 tablespoon minced garlic
1 tablespoon olive oil
5½ to 6 cups chopped fresh or undrained canned tomatoes
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ tablespoons capers, rinsed and drained
10 large kalamata olives, pitted and chopped (about 3 tablespoons)
2 tablespoons minced fresh parsley

a few fresh parsley sprigs (optional)
grated Parmesan cheese (optional)

Combine the onions, garlic, and oil in a saucepan, cover, and sauté 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 to 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.