Olive pasta

From Make the Bread, Buy the Butter 1/2 C olive oil 1 onion, minced 1/4 tsp red pepper flakes 4 garlic cloves, minced 15-oz can chopped tomatoes, drained 1 C drained olives 2 T capers 1 T red wine vinegar 2 tsp dried oregano pinch of sugar salt to taste 1 pound fusilli 1 C parmesan Heat oil, onion, red pepper flakes, and garlic until onion is softened but not browned, about 8 minutes. Stir in tomatoes, olives, capers, vinegar, oregano, and sugar. Simmer for 15 minutes over low heat. Cook and drain pasta and pour into the hot sauce. Stir for 1 minute. Add cheese, salt, and pepper. Serve.