Ingredients
4 tbsp olive oil 
2 medium onions chopped 
4 garlic cloves, chopped  
125g drained, pitted Kalamata olives, cut in half 
2 tbsp capers (from a jar), drained 
1 tsp dried chilli flakes 
2 x 400g tins chopped tomatoes 
150ml red wine 
1 tbsp sugar 
Salt 
Pepper 
Handful of fresh parsley, chopped 
400g dried pasta
Parmesan for serving 

Method
Heat 3 tbsp of the oil in a large pan over a medium heat. Add the onions and cook for 5 minutes until translucent.  Add the garlic and fry for another few minutes until both are starting to go golden.  Add the chilli and cook for a minute.  Pour in the red wine and cook for a few minutes just to cook off some of the alcohol.  Add the tomatoes, olives, capers and sugar and pepper and simmer for 40 minutes, checking and stirring regularly over that time.  The sauce should thicken. 

Cook your pasta according to the packet instructions and your liking, times will vary by thickness. 

Put the parsley into your sauce and taste for seasoning, adjust where necessary.  Drain your pasta and put into the sauce and thoroughly stir.  

When you serve put sprinkle of grated parmesan and a grind of black pepper.  

- Original recipe from BBC Food.