Puttanesca Sauce

A cooler evening called for something warm and satisfying.  Emeril Lagasse's Puttanesca Sauce recipe was the answer.  I sauted onion and garlic in olive oil then added San Marzano tomatoes, Kalamato olives, capers, anchovies, crushed basil, red pepper flakes and salt.  It was fantastic!  I served it with a slice of delicious cantaloupe garnished with a thin slice of prosciutto.