QUICK Spaghetti Sauce With Onion And Olives

   This sauce tastes like you cooked it all day!  The blend of seasonings is subtle but savory.

   6  T extra-virgin olive oil

   1  yellow onion, thinly sliced

   1  T minced garlic

   1  tsp. minced anchovy fillet

1/2   tsp. red pepper flakes

   1  T tomato paste

   2  14.5-oz. cans diced tomatoes with juice

   4  tsp. fresh basil

   1  tsp. fresh oregano

   1  T capers, rinsed and drained

   3  T flat leaf parsley, minced

1/2  cup pitted, oil-cured black olives, sliced

Freshly ground pepper to taste

1  pound fresh spaghetti, cooked until al dente, drained

   In a large pot over medium heat, warm oil.  Cook onion, stirring until tender and lightly carmelized, 12 to 15 minutes.  Add garlic, anchovy and red pepper flakes; cook until garlic is golden.  Add tomato paste; cook 1 minute.

   Reduce heat to medium-low;  add tomatoes, capers and olives.  Cook until sauce is thickened, about 15 minutes.  Add basil, oregano, parsley and black pepper.