Puttanesca Sauce

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1 tablespoon chopped fresh or 2 teaspoons dried basil
• 2 tablespoons tomato paste
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/4 cup chopped pitted green olives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers
• 1/2 teaspoon anchovy paste
• 1/4 to 1/2 teaspoon crushed red pepper

1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in olives and remaining ingredients; cook until thoroughly heated.

olive oil, onion, garlic, red wine, sugar, basil, tomato paste, italian seasoning, black pepper, tomatoes, green olives, parsley, capers, anchovy paste, red pepper

Taken from www.myrecipes.com/recipe/puttanesca-sauce-0 (may not work)