Scarpara Sauce with Pasta

Yield: 5 servings; 1 1/2 quarts sauce

Ingredients

• 1 1/2 cups onions, finely chopped
• 3 tablespoons olive oil
• 5 large cloves garlic, crushed
• 2 (16 ounce) cans whole tomatoes or 4 (10 ounce) cans tomato wedges (use juice and cut each tomato into eighths)
• 2 tablespoons capers, chopped
• 1 (4 1/2 ounce) can chopped ripe olives
• 2 cups water
• 4 tablespoons chopped pimento-stuffed olives
• 3 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon oregano
• 1 teaspoon granulated sugar
• 18 ounces linguine or spaghetti
• 6 quarts water with 3/4 tablespoon salt

Instructions

1. Sauté onions in olive oil for 5 minutes stirring so it will not burn.
2. Add garlic; sauté for 3 more minutes.
3. Add all ingredients except linguine or spaghetti. Cook for 45 minutes over medium heat. Sauce is very thick.
4. Cook linguine in salted water. Cook pasta for 6 to 10 minutes or al dente, slightly undercooked.
5. Remove pasta from water and drain well.
6. Add half of the linguine to the sauce and let it absorb some sauce before adding remaining linguine.