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1
Heat 1 tablespoon of olive oil in a large pan over medium heat and saute the minced garlic for 2 minutes. Add the tomatoes and simmer for 10 minutes at medium heat. Add the minced capers, minced olives, and minced anchovies to the pan and stir to blend.
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2
While the sauce is cooking, caramelize the onions. Heat the remaining tablespoon of olive oil in a small pan over medium heat. Add the sliced onion and cook for 10 minutes. Add 1/2 teaspoon sugar and 1/2 teaspoon salt and cook for another 10 minutes at low heat. Set aside.
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3
Continue to simmer the sauce at medium-low heat for 15-20 minutes, stirring every few minutes. Remove from the heat and season with salt and pepper if necessary.
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4
To form the cheese straws, roll out the puff pastry on a piece of parchment into a rectangle shape about 1/8 inch thick. Cover with the egg. Add a thin layer of puttanesca sauce onto the pastry, followed by half the caramelized onion and grated cheese. Fold the pastry in half and roll out once again to a 1/8 inch thickness.
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5
Repeat the process of spreading the egg, sauce, onions and cheese and fold once again. Roll out to same thickness. Seal the edges of the pastry, and brush with egg once more. Cover with cling wrap and place in the refrigerator for 30 minutes.
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6
Heat oven to 375.
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7
Remove pastry from the refrigerator and using a sharp knife, cut into long strips about 1/2 inch wide.
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8
Twist the pastry several times on both ends to form a spiral. Place on a cookie sheet covered with parchment paper. Leave 1/2 space between straws as they will puff up. Top with extra cheese and bake for 10-15 minutes until golden.
