Puttanesca

The original recipe is from here but I have changed it a little bit. Here is my version.

3 tablespoons extra virgin olive oil
1 onion finely chopped
2 cloves garlic minced
1/4 tsp soy sauce
a few shakes red chili flakes

2 teaspoons capers—rinsed and drained
10 pitted black olives—quartered
14 oz (420g) canned tomatoes—crushed
a few shakes parsley
7 oz (200g) angel hair

Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally. Add the garlic and cook for a minute, stirring. Add the chili, capers, olives, tomatoes, soy sauce, parsley and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. While the sauce is simmering, cook the pasta. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot. Top with the hot pasta and reserved tablespoon of olive oil, and toss together gently to combine. I topped with parmasan cheese.