1/4 c. olive oil
1/2 c. chopped onion
4 garlic cloves, sliced
1/2 tsp. dried red pepper flakes
1 (28 oz.) can Italian plum tomatoes, chopped (reserve 1 1/2 c. juices)
1/2 tsp. salt
12 brine-cured black olives (or reg. pitted black olives, sliced in half)
7 anchovy fillets, drained & coarsely chopped
2 1/2 tbsp. chopped drained capers
12 oz. linguine
Parmesan cheese for when served

Combine oil, onion, garlic and pepper flakes and saute for 5 minutes. Add tomatoes (chopped) and salt. Simmer, covered, for 15 minutes. Stir in reserved tomato juice, olives, anchovies and capers. Let mixture simmer until pasta is cooked. If desired, toss pasta with the sauce and top with grated Parmesan.

Variation: Simply serve by topping pasta with the sauce and cheese.