1/2 c. olive oil or salad oil
1/2 c. ripe olives (pitted)
1 small onion chopped
1/2 tsp. crushed red pepper
3 garlic cloves (whole)
1/8 tsp. salt
1 (14 oz.) can plum tomatoes, drained & quartered
1/8 tsp. oregano
3 anchovies, minced (optional)
1 lb. favorite pasta
1 tsp. drained capers
3 tbsp. grated Parmesan cheese

In 10 inch skillet heat oil, add onion and garlic, saute until brown. Remove the garlic; add tomatoes, anchovies and capers. Cook covered over medium heat for 15 minutes. Add olives, pepper flakes, salt and oregano; cook 5 minutes. Cook pasta aldente. Drain and put in large serving bowl. Toss pasta with sauce, add cheese and toss again. Serve immediately.