Pasta With Tomatoes, Artichokes And Olives

• 2 tsp olive oil
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 (18 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp sugar
• 3 oz pitted black olives
• 1 (13.5 oz) can artichoke hearts, drained, quartered
• 2 tbsp finely sliced fresh basil leaves
• 13.5 oz spiral pasta
• 1/4 cup shaved Parmesan cheese

1. Heat olive oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add wine, tomatoes, tomato paste and sugar. Simmer for 15 mins, or until sauce thickens. Add olives, artichoke hearts and basil. Stir until hot.
2. Meanwhile, cook pasta in boiling salted water until al dente. Drain.
3. Combine pasta with 1/2 of the sauce in a large bowl and toss to combine. Serve topped with remaining sauce and sprinkled with cheese.

olive oil, spanish onion, garlic, white wine, tomatoes, tomato, sugar, black olives, fresh basil, pasta, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/35215 (may not work)