Penne Pasta with Peppers and Olives Recipe

I was hungry for pasta one evening but the pantry was pretty bare. I scrounged around and came up with the following recipe. It is great as is with a salad and crusty bread. I have also served it with sliced grilled chicken on top. I hope you enjoy!

Penne with Peppers and Olives

1 tablespoon olive oil
1 small onion chopped
1 clove garlic, minced
5 or 6 pepperoncini peppers, sliced
6 calamata olives, chopped
2 cans (or 1 large can) of petite diced tomatoes, do not drain
1 tsp sugar
salt and pepper
dash each of thyme, Italian seasoning, crushed red pepper
1 tablespoon balsamic vinegar
16 oz. penne pasta

Bring water to boil in large pan, add salt to the water then and the pasta. While pasta is cooking, heat a large skillet. Add oil and saute onion and garlic until tender. Add the rest of the sauce ingredients except the balsamic vinegar. Bring to simmer and let cook until the pasta is ready. When pasta is tender, drain it and to the sauce. Toss well to coat and cook for 2 minutes. Remove from heat and add the vinegar.