Easy Pasta Puttanesca - cooking recipe

Ingredients

1 lb pasta
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) can diced tomatoes (or 2 smaller cans)
1 1/2 cups onions, chopped (1 large onion)
1 tablespoon jarred minced garlic
1 (8 ounce) jar capers, drained and rinsed (or small jar)
1 (15 ounce) can black olives, drained and roughly chopped
1 teaspoon crushed red pepper flakes
1 tablespoon anchovy paste (optional)
1 cup fresh parsley, chopped (stems removed)
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon italian seasoning (to taste)
1/2 cup parmesan cheese

Preparation

Cook pasta to al dente pasta according to package directions.
Meanwhile, sautee onion, crushed red pepper, anchony paste and garlic in a large, deep sauce pan in olive oil over medium heat until soft. Season with salt and pepper.
Add all other ingredients EXCEPT parsley, seasoning to taste.
Stir well, and let simmer 10-20 minutes on low.
Add parsley in last three minutes of cooking.
Toss sauce with pasta.
Top with cheese to taste, and serve.