Puttanesca Sauce

I finally got around to making my own Puttanesca Sauce. This recipe is from Emeril Lagasse on the Food Network site.

Ingredients
1/4 c. olive oil
1 c. finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces with juice (I used San Marzano)
1 c. tightly packed pitted, and halved Kalamate olives
2 Tabs. tomato paste ( I used the kind in the tube, you don't have to worry about what to do with the rest of it)
2 Tabs. minced anchovies fillets (I used anchovy paste)
1/2 tsp. crushed dried basil
1/2 tsp. dried crushed red pepper flakes
Salt
1 pound penne pasta, cooked to al dente

Directions
In a large pot heat the olive oil over med. high heat. Add the onion and saute until soft and lightly caramelized, about 6 mins. Add the garlic and cook an additional 2 mins. Add the tomatoes and remaining ingredients and simmer until sauce is thickened and slightly reduced about 40 mins. Adjust seasoning, cover and set aside. Add pasta to pan and toss for 1 min.

I don't eat pasta so I used this sauce for my Eggplant Parmesan. I realized that recipe has no Parmesan cheese in it. I should change the name. I was able to freeze some of the sauce. I thought this sauce turned out really good. It's not as strong as the bottled one I usually buy and I liked that. I wrote this out even though I linked it too because I don't how long those links are good.