Spaghetti with Puttanesca Sauce

This delicious meal can be made with a variety of proteins, (I commonly used Italian tuna packed in olive oil) or completely vegetarian as well.  In this particular version I used the breast and thigh from my leftover Perfectly Roasted Chicken.  If you like capers and olives, this dinner will be a favorite!  Enjoy!

Ingredients:
1lb of spaghetti
1 small or 1/2 of a large white or yellow onion diced
3 cloves of garlic minced
1 14.5oz. can of diced tomatoes
1/2 cup of pitted green olives, roughly chopped
1/2 cup of pitted black or kalamata olives, roughly chopped
1 tbs. capers drained
1 chicken breast & thigh with skin and bone removed diced (or 2 cans of tuna packed in olive oil, or omit protein entirely)
2 tbs olive oil
1/2 cup of white wine
1 ladle of pasta cooking water
parmesan cheese
fresh parsley for garnish

Directions:
Prepare spaghetti according to package directions minus 2 minutes.  In a large skillet over medium heat saute onions and garlic until soft.  Add chicken, olives, tomatoes and wine.  Stir and bring to a simmer.  Allow wine to cook off (a couple of minutes) and add capers.  Drain pasta about 2 minutes before packaged directions instruct.  Add to the pan with the sauce.  Toss pasta together.  Slowly add about a ladle of reserved pasta water.  If the sauce is tight, add a little more water.  Finish cooking pasta for about 2 minutes in the sauce.  Serve in bowls and top with parmesan and parsley.  Enjoy!