1 lb spaghetti
Olive oil (approx 2.5) Tbsp
3 cloves garlic
1 dried red pepper
1 med. red onion
1 28 ounce can diced tomatoes
2-4 tablespoon tomato paste
approx. 15 oil cured olives
2 tablespoon capers
2-3 sun dried tomatoes(packed in oil)
Chop the garlic and red pepper. Set aside. Chop the red onion. Over medium heat, heat olive oil. Add the garlic and red pepper. In a minute or so add the onion. Stir occasionally.
Chop olives and sundried tomatoes. When onion is soft, add the tomatoes, tomato paste, olives, capers and sundried tomatoes. Cook until most of moisture is gone and sauce looks a little darker, approx. 20-30 minutes. Serve over spaghetti with a small amount of Parmesan.