Puttanesca Sauce:

2 teaspoons olive or vegetable oil

1 medium onion, chopped

2 tablespoons minced garlic

2 (28-ounce) cans crushed tomatoes

1 cup pitted Greek (kalamata) olives, halved

3 tablespoons drained capers

2 teaspoons anchovy paste

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 cup red wine, optiona)

4 tablespoons grated Parmesan

Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.

Link: http://www.foodnetwork.com/recipes/robin-miller/pasta-puttanesca-recipe-1952252