Instructions  (Images below show how it progresses)

1. Place 4 quarts of water and the ¼ cup of kosher salt in a 6 to 8 quart pot over high heat to boil for cooking the pasta. Meanwhile . . .

 

2. Heat the EVOO in a heavy pot or a large fry pan over medium-high heat (the pan in the images is a '14-inch' non-stick fry pan). Add the onion and sauté until transparent and just slightly carmelized, then stir in the garlic and cook a couple minutes longer.

 

3. Add the prepped tomatoes*, sprinkle with 1 teaspoon of kosher salt, then the basil and oregano. Add the capers, anchovy, olives, tomato paste, and B.O.D., and stir well to mix.

 

4. If using fresh tomatoes, cover the pan now and continue at medium-high heat for the first five minutes or so to trap steam and help break them down. Then uncover, reduce the heat to an active simmer, and continue cooking, stirring occasionally, until thickened to your preference. There is less water present in fresh grape (or Roma) tomatoes, so they normally cook down more quickly than canned.

 

5. When the sauce is nearly done, carefully place the pasta in the boiling water and cook according to package directions, until al dente.

 

6. Turn off the sauce and cover while the pasta cooks. When done, carefully transfer the pasta to a colander to drain, and then to a large, heated serving bowl. Ladle on the sauce and toss gently to mix. Serve hot, and pass the cheese!

 

As an alternate version, consider  Pasta con Pollo alla Griglia e Rustico Puttanesca

Puttanesca makes a great pairing when served with chicken. Simply pound boneless, skinless breast halves to about half their original thickness. Then divide each into two cutlets, allowing one to two cutlets per person. Brush each with EVOO, season, and cook on a fairly hot grill, brushing with oil again after turning. The thin cutlets cook more quickly, and more evenly than full thickness breasts. To serve, pass the cooked pasta in a bowl for diners to dish onto warmed plates. Then comes a platter of breast cutlets to go over the pasta, followed by a bowl of steaming hot puttanesca to spoon over the breasts, and another of cheese to complete the dish!

 

*Notes on Tomatoes:  If preferred, substitute (3) 28 oz. cans tomatoes. Drain in a colander before adding to the onions and garlic. The sauce will thicken more quickly without extra water. Choosing diced tomatoes reduces prep time and usually costs no more than the whole variety. Italian San Marzano tomatoes are the best, but S&W tomatoes are right in there with them, and cost much less.