Salsa Puttanesca

Last night, I felt the need t something really intensely flavoured, but didn't really feel like going out to shop, so I made a simple pasta sauce of store cupboard ingredients. I'm sure to call it salsa Puttanesca is horribly wrong, as it's probably an utterly inauthentic recipe, but it does taste very nice. Here is the recipe (enough for 2 very large portions, probably more like 3 normal portions):

Chop 2 largeish onions, and put in a saute pan with a good amount of fairly strong flavoured of oil, over a very gently heat.

Add quite a lot of crushed or finely sliced garlic (I used a whole head, but then I really like garlic)

Stir reasonably frequently, or the garlic will sink to the bottom, then overcook and go bitter.

After about 20 minutes, add a chopped up jar of anchovies (and pour in the oil that they are preserved in, for a bit more flavour).

After another 10 minutes, stir in a good splodge of tomato puree.

After another 10 minutes, add a can of tinned tomatoes (chop the tomatoes into good size chunks, and add all the juice from the can). This makes a thick sauce - if you prefer a thinner sauce, maybe you could add passata at this stage.

Stir occasionally until it starts to look like a sauce, then stir in a good handful of capers (I like the once preserved in salt, but be sure to wash off all the salt).

Cook for a little longer, then add plenty of black olives.

Serve with pasta (I prefer wholemeal with this dish, as it seems to suit the slightly rough and ready character of this sauce), and a fairly full bodied red wine. I wouldn't use Parmesan here, as all the other flavours are so strong it would just be wasted.