Spaghetti Puttanesca

Now, this is a challenge.  Puttanesca needs oil and olives and cheese and plenty of pasta.  Something's gotta give!  I decided that we needed the carbs and have been good all week, so it is the full 100g portion each of pasta for us tonight, not the measly 75g that most books say - my hubby could put 150g away in one serving.  I also used a full tablespoon of oil - this seems quite a shocking amount now, even after just a week.  So, 1 tablespoon of oil in which you saute some sliced onion and a couple of cloves of garlic - keeping the lid on during this process creates steam and helps the cooking process.  I also added some fresh fennel bulb, very finely sliced, the remains of a tin of tomatoes from last night's chilli, some fresh cherry tomatoes, about 10 olives and some rinsed salted nonpareilles capers.  I don't use anchovy in my puttanesca, as I think it makes it smell like cat sick.  Simmer until all the veg are tender and the sauce has reduced a little, add some fresh oregano if you have it, and serve up with the pasta and just a little grated parmesan.  Dunno how many calories, but this isn't a diet, rather it is a healthy eating regime!