Pasta with Roasted Tomatoes, Capers and Olives | Sonoma-Cutrer Vineyards

Ingredients

• 2 tbsp olive oil
• 1 c chopped red onion
• 3 (or more) drained anchovy fillets, chopped
• 2 large cloves garlic, minced
• 1/8 tsp red pepper flakes, or to taste
• 1/2 tsp whole fennel seed
• 1 28-oz canned tomatoes with basil, crushed coarsely with your hands
• 1 c hearty red wine
• 2 tbsp drained capers
• 1 c pitted and slivered black olives, such as Cerignola
• 1 tsp dried oregano
• 12 oz penne pasta
• 1/2 c freshly grated Pecorino, Parmesan or Ricotta Salata cheese
• Sea salt and freshly ground pepper to taste