In a large skillet heat the olive oil over medium high heat. Prepare to cook the pasta by bringing a pot of water to a boil. Meanwhile chop onion into about 1 4 inch pieces and coarsely chop garlic. Stir in the tomatoes olives capers 1 2 teaspoon salt and 1 4 teaspoon pepper. Bring to a rolling boil over high heat.
Sauté for about 2 minutes until fragrant and the garlic just begins to brown. While pasta is cooking combine plum tomatoes onion garlic basil and red pepper flakes in a 2 quart saucepan and heat to boiling. Bring to a simmer and cook until thickened 10 to 15 minutes. Puttanesca sauce to make your sauce heat the olive oil in a large shallow skillet. Reduce heat and simmer until the liquid is reduced by half approximately 10 20 minutes and lower heat to a simmer.
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Turn heat to medium low and cook and stir until the garlic is fragrant and begins to turn a golden color 1 to 2 minutes. As the water heats pour the olive oil into a cold skillet and stir in the garlic. Sauté for about 2 minutes until fragrant and the garlic just begins to brown. Fill a large pot with water. In a large skillet heat the olive oil over medium high heat.
