½ cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 1 14.5 ounce can diced tomatoes, undrained ¼ cup dry red wine or 1/4 cup chicken broth 2 tablespoon tomato paste ⅛ teaspoon crushed red pepper 12 pitted kalamata olives 3 tablespoon snipped fresh parsley 3 canned anchovy fillets, cut into 1/2-inch pieces 1 tablespoon capers, drained and chopped