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In a large skillet cook onion and garlic in hot oil over medium heat until tender. Add tomatoes, wine (or broth), tomato paste and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or until sauce is desired consistency, stirring occasionally.
Stir in olives, anchovies (if desired), parsley and capers; heat through.