Pasta Puttanesca

1 can crushed Roma tomatoes, about 28 oz.
2 T. olive oil
1 clove garlic, minced
1 sm. onion, chopped
1/2 c. sliced black olives
1/4 c. artichoke hearts (canned, packed in water)
1/4 c. sun-dried tomatoes
1-2 T. capers
1/4 c. chopped fresh parsley
1/4 c. dry white wine
Salt and pepper to taste
1/2 lb. linguini
Parmesan, Romano or Asiago, grated (or cheese substitute, for Vegetarian recipe)

In a lg. frying pan or pot, heat oil. Sauté onions about 1-2 minutes, add garlic and sauté about 1 more minute. Add olives, artichokes, sun dried tomatoes, capers and parsley; sauté 1-2 more minutes. Add wine and canned tomatoes; stir to mix well. Season to taste with salt and pepper. Note: if the tomatoes seem to be too acid-tasting, add a small spoonful of sugar (but go easy on the sugar). Taste and adjust seasonings. Reduce heat to low and let simmer 5 minutes while the pasta cooks. Drain pasta well, toss with sauce and serve immediately with cheese, a tossed salad and some good Italian bread.