Pasta Puttanesca --Robin Miller

1 pound uncooked rotelle pasta (or any spiral shape)

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 --( I didn't have this)
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optional--i just used a little red wine vinegar, like 2 t.

4 tablespoons grated Parmesan

*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.

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.

You can use the remaining sauce as a soup base-just add chicken or vegetable broth and fresh vegetables, throw in a handful of pasta.