I have several recipes for this, but this is the simplest and has a lot of flavor. I believe it is from Sheila Lukins of Silver Palate Cookbooks.

Pasta Puttanesca

2 Tablespoon olive oil
1 medium size onion, halved lenghtwise and slivered
1 Tablespoon minced garlic
1 can (28 0z) plum tomatoes, chopped, with the juice
1 Tablespoon tomato paste
1 can (2 0z) anchovies, drained and chopped
1/3 cup pitted and quartered kalamata olives
1/4 cup drained capers
1/4 cup chopped sun-dried tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
12 ounces dried penne pasta (I think fusilli works well, also)
Grated parmeson cheese

1. Heat the oil in a large, heavy pot over medium-low heat. Add the onion and garlic; cook for 10 minutes, stirring occasionally.
2. Stir in the remaining ingredients except for the pasta and cheese. Bring to a gentle boil. Reduce the heat to medium-low and simmer, covered, for 25 minutes.
3. Just before serving, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain well.
4. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmeson cheese. Serves 4