Balsamic Puttenesca Sauce

I took a basic puttenesca sauce recipe and changed it to make it fit my family's tastes. It turned out wonderful, and I have served it numerous times and am always asked for the recipe. In the Summer, I skip the tomato sauce and use fresh chopped tomatoes from our garden and let it simmer longer.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 1/2 cup

Ingredients

• 1⁄2  white onion, diced
• 1  large garlic clove, minced
• 1  tablespoon olive oil
• 1 (3 1/2ounce) jar capers, drained
• 20  large pitted black olives, roughly chopped
• 2  tablespoons  balsamic vinegar
• 32  ounces tomato sauce
• 2  tablespoons fresh basil, chiffonade
• 4  tablespoons parmesan cheese

Directions

1. Saute' onion, garlic and olive oil until onion is soft.
2. Add tomato sauce to pan and let simmer about 5 - 10 minute.
3. Add capers, olives, and basalmic vinegar, let simmer 20 minute.
4. Sauce is complete! Serve with your favorite pasta and garnish with parmesean cheese and fresh basil.