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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until tender. Add undrained tomatoes, wine (or broth), tomato paste and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 12 to 15 minutes or until sauce is desired consistency, stirring occasionally.
Stir in olives, capers, anchovies (if desired) and parsley; heat through.