Orecchiette Puttanesca

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1 pound uncooked orecchiette (

1 tablespoon capers

1/4 cup pitted kalamata olives, halved

1/4 cup extra-virgin olive oil

2 tablespoons grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon anchovy paste

2 canned anchovy fillets packed in oil, drained

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds plum tomatoes, chopped

2 tablespoons chopped red onion

2 tablespoons chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

1/2 cup grated fresh Parmesan cheese

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