Pasta Arrabbiata


1 lb Bucatini no. 15 pasta noodles, cooked al dente (or regular spaghetti noodles)
1 clove garlic, thinly sliced
2 shallots, thinly sliced
extra virgin olive oil
2 oz tomato paste
16 oz tomato sauce
1 can diced tomatoes
7.5 oz sliced Kalamata olives
1 tsp capers, drained
1 TB red pepper flakes
Parmigiano-Reggiano cheese


Over medium heat, sauté garlic and shallots in olive oil until caramelized.
Add remaining ingredients (except for the cheese) and heat through.
Using large bowls, spoon over pasta and top with cheese.