Pantry Pasta Puttanesca

• 3 tablespoons Olive Oil
• 1 Large Onion - chopped
• 6 Large Garlic Cloves - Chopped
• 1 2 oz Can Anchovy Filets
• 2 14 oz Cans Diced Tomatoes
• 2 cups Tomato Puree
• 1 tablespoon Dried Basil
• 2 teaspoons Dried Oregano
• 1 tablespoon Sugar
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 2 teaspoons Red Pepper Flakes
• 1 cup Red Wine
• 3 tablespoons Capers
• 1 Lemon (juice and zest)
• 1 2.5 oz Sliced Black Olives
• 1/4 cup Fresh Basil - Chiffonade
• 1.5 pounds Pasta - Fettuccine
• 1/4 cup Fresh Parmesan

1. Heat olive oil in a large skillet with sides.
2. Saute onion and garlic until soft and fragrant.
3. Add the anchovies, including the oil, and stir until they begin to dissolve.
4. Add tomatoes, puree, basil, oregano, sugar, salt, black pepper, red pepper flakes, and red wine to the pan.
5. Bring to a low boil and let cook for 15 minutes, stirring frequently to let the flavors meld and sauce reduces slightly. You can cook longer to further develop the flavors, but reduce heat and cover the pan.
6. Add capers, lemon, and black olives to the pan and cook for another 5 minutes. Optional Add frozen shrimp or cooked chicken and cook until the shrimp are pink and cooked through or chicken is warmed through.
7. Add Basil and Fresh Parmesan just before serving

olive oil, onion, garlic, anchovy filets, tomatoes, tomato puree, basil, oregano, sugar, salt, pepper, red pepper, red wine, capers, lemon, black olives, fresh basil, fresh parmesan

Taken from food52.com/recipes/80488-pantry-pasta-puttanesca (may not work)