Vegetarian Penne alla Puttanesca

Anchovies are a traditional component of this classic Italian dish,
but even this vegetarian version has the trademark briny flavor,
thanks to the bold tastes of the capers and olives.

Ingredients:
2 Tbs. extra-virgin olive oil
2 large cloves garlic, smashed and peeled
1 medium yellow onion, finely chopped
1 tsp. finely grated orange zest (from half a medium orange)
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/2 cup dry white wine
One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
1/3 cup pitted Kalamata olives, rinsed and quartered
2 Tbs. capers, rinsed
Kosher salt and freshly ground black pepper
8 oz. whole-grain penne pasta
1/2 cup grated Pecorino Romano
1/3 cup chopped fresh flat-leaf parsley

Directions:
Heat the oil in a 12-inch skillet over medium heat.
Add the garlic and cook until golden, 2 to 3 minutes.
Add the onion, orange zest, oregano, and pepper flakes and cook,
stirring occasionally, until the onion is tender, 5 to 6 minutes.
Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers.
Bring to a boil over medium-high heat,
reduce the heat to maintain a gentle simmer,
and cook until the sauce has thickened, about 20 minutes.
Season to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil.
Add the penne and cook until al dente. Drain well.
Pour the pasta into the skillet and toss with the sauce.
Divide the pasta among 4 bowls and sprinkle with cheese and parsley.