Pasta Puttanesca with Shrimp / Jill Silverman Hough

Ingredients

• 10 ounces spaghetti, linguini, fettuccine, or other favorite pasta
• 1/4 cup olive oil
• 1 onion, cut into 1/2-inch dice
• 4 cloves garlic, smashed
• 1 teaspoon coarse kosher salt, plus more to taste
• 1/2 teaspoon pepper, ideally freshly ground, plus more to taste
• Pinch dried crushed red pepper flakes, plus more for serving
• 4 anchovy fillets, chopped (optional but highly recommended)
• 1/2 cup dry white wine
• 1 28-ounce can crushed tomatoes
• 1 pound large, raw, peeled shrimp
• 3/4 cup halved Kalamata olives
• 2 tablespoons drained capers
• 2 tablespoons chopped fresh oregano, plus sprigs for garnish
• Grated or shredded Parmesan or pecorino cheese, for serving (optional)