Chicken Pasta Puttanesca

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1/2 cup,, extra virgin olive oil

1 cup finely chopped onion

6 cloves crushed garlic

2 (28-ounce) cans Roma plum tomatoes, crushed, with juice

1 cup pitted, and halved Kalamata olives

1 can artichoke bottoms, cut in pieces

4 Shitake mushrooms, chopped

4 boneless skinless chicken thighs, browned in olive oil

1 cup good red wine

2 tablespoons sugar

2 tablespoons tomato paste

2 tablespoons drained capers

2 tablespoons minced anchovy fillets (about 8 fillets)

1 teaspoon dried crushed basil

1 teaspoon dried oregano

1/2 teaspoon dried crushed red pepper flakes

Salt to taste

1 pound penne pasta, cooked to al dente

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