Arrabiatta Sauce

Goodness, I haven't posted any recipes in a while.

This is an easy pasta sauce that goes great with penne or rigatoni, although I've been using it with whole wheat linguine.

Arrabiatta Sauce
2 T. olive oil
1 medium onion, diced
2 cloves garlic, minced
48 oz. crushed tomatoes
2 T. capers, drained and rinsed
1/4 c. kalamata olives, pitted and chopped
2 T. crushed red pepper
1 t. sea salt

In a large saucepan, heat the olive oil over med high heat. Sautee the onion and garlic for five minutes. Add the olives, capers, salt, and red pepper. Sautee, stirring constantly, for three minutes. Reduce heat. Add the crushed tomatoes and salt, simmering for 20 minutes until reduced slightly. Serve with grated pecorino-romano cheese.