Have you tried this delicious recipe with red wine?
Sauté the onion finely chopped in a little olive oil until translucent. Briefly sweat the garlic cut into slices and glaze with a little sugar. Add the capers and mix in the paradeis pulp.
Briefly deglaze and extinguish with the red wine. Add the chopped tomatoes and season with salt and pepper.
Stew lightly for at least 1h. If necessary, dilute with a little wine or vegetable soup. Towards the end, add the chopped anchovies and kitchen herbs such as basil or oregano. Boil the pasta al dente, drain it and bring it to the table mixed with the sauce.
Sprinkle with pecorino or Parmesan cheese and season with freshly ground pepper.
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