Preparation

1. In a medium saute pan, warm the olive oil over medium heat and add the chopped onion. Saute for 3 minutes until softened. Add the garlic and red pepper flakes and saute another minute.
2. Add the tomato paste and stir into the onion/garlic mixture. Add the diced tomatoes, stir to combine and bring to a simmer. Add the kalamata olives and stir. Simmer for 5 to 7 minutes so the juices release from the tomatoes and the sauce thickens. Remove from heat and stir in the red wine vinegar, basil and salt and pepper. Serve over cooked pasta with a sprinkle of parmesan cheese if desired.