4-6 cloves garlic
1 onion
2 sm. jars capers
3/4 lb. gaeta olives
Black pepper
Garlic powder
Olive oil
2 lg. cans Italian plum tomatoes
2 flat cans fillets of anchovies
Parsley
Onion powder
Oregano

Brown garlic in olive oil and add chopped onion. When onion is transparent, add anchovies which will disintegrate in a few minutes. Add tomatoes and above seasoning to taste (generous). Rinse capers and add to sauce. Cook for about 45 minutes and then add gaeta olives. (Make certain all pits are removed.) Cook for an additional hour. Serve over linguine.