Pasta Puttanesca

2 tsp olive oil
2 Tbs dried minced onion
4 garlic cloves, minced
2 carrots, peeled and diced
1 28-oz can plum tomatoes, coarsely chopped, undrained
2 Tbs white wine
2 Tbs chopped basil
2 Tbs chopped black olives
2 tsp capers
6 cups cooked fusilli pasta
Garnish:
2 Tbs minced parsley
2 Tbs grated Parmesan cheese

1) In a heavy skillet over medium heat, heat the oil. Saute the onion and garlic for 1 minute. Add the carrots and continue to saute for 5 more minutes.
2) Add the tomatoes and white wine and bring to a boil. Lower the heat and simmer for 15 minutes.
3) Add the basil, olives and capers and simmer for 5 more minutes.
4) Toss the cooked fusilli with the sauce. Garnish with parsley and grated Parmesan cheese as desired.

Review: I was really impressed with this sauce, it just looked really nice. It tasted even better. Of course, I've decided I like anything with capers in it. This was actually taken from the American Diabetes Association (how does pasta qualify as ok for diabetics?), so it clears many requirements. And, I'm clearly not picky about where I get my recipes . . .