Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  spaghetti -- cooked and drained

1

  small

  red onion -- diced

2

  cloves

  garlic -- minced

2

 tablespoons

  no salt added tomato paste

28

  ounces

  no salt added diced tomatoes with basil & garlic & oregano -- drained

1

  teaspoon

  Italian seasoning

1/8

  teaspoon

  crushed red pepper flakes

2

  tablespoons

  capers -- rinsed and drained

1/2

  cup

  olives -- sliced

3

  anchovy fillets -- optional

4

  ounces

  Parmesan cheese -- grated

2

  tablespoons

  basil leaves -- fresh and torn

2

  tablespoons

  olive oil

Cook spaghetti according to package directions.

Heat oil in large sauté pan. Cook onions until soft and translucent about 4 to 5 minutes.

Add garlic and cook for 30 seconds.

Add tomato paste, Italian seasoning, anchovies if using, and crushed red pepper flakes. Cook for about one minutes.

Add tomatoes, capers, and olives. Turn heat down to a gentle simmer and cook for about 10 minutes. You can start the spaghetti while the sauce is cooking so they finish at the same time.

Mix the sauce and spaghetti together and sprinkle basil over the top.

Notes: I put the anchovies as optional because their are people like myself who don't like them. This will also make the dish vegetarian if you leave them out.

Makes 6 servings.