Bow Tie Pasta With Saucy Puttaneca

1 pkg (8 oz) bow tie pasta (farfalle)
2 Tbsp olive oil
1 1/2 cup onion, diced
4 garlic cloves, minced
1/4 tsp cayenne pepper
2 tsp anchovy paste
1 can (35 oz) diced tomatoes
1 Tbsp capers
1/4 cup sliced black olives
salt and pepper to taste
freshly grated Parmesan cheese for topping (optional)

Cook pasta in a large pot of water with salt according to package directions, making sure you don't overcook; drain well, return to pot to keep warm.
Meanwhile, in a large deep skillet, put the olive oil over medium heat, add onion and cook for 4 or 5 minutes, stirring, until onion begins to get soft and transparent.
Into the skillet, add garlic, cayenne pepper, and anchovy paste, stir and cook for another 5 minutes.
Add the diced tomatoes, capers, and olives to the skillet, stir and cook just until heated through.
Taste for seasonings and add salt and pepper to taste. Anchovy paste is quite salty, so you may not need to salt.  Be sure to taste first.
To serve, pile pasta on plates or in bowls and spoon hot sauce over the top. Grate Parmesan cheese on top if desired.
Serves 4.