2 c. chopped onion
4 tbsp. olive oil
6 cloves garlic, chopped
1 (2 oz.) can anchovy fillets
3 (15 oz.) can Italian plum tomatoes with juice
1/2 c. stuffed green olives, sliced
1 c. pitted black olives, sliced
4 tsp. capers with juice
1/4 tsp. crushed red pepper flakes
1 1/2 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. oregano
1 sm. can tomato paste

Saute onion in oil until soft, add garlic and anchovies; saute 3 minutes more. Add tomatoes and juice and tomato paste. Simmer 15 minutes. Blend in olives, capers, basil, oregano, lemon pepper and red pepper; simmer uncovered 25 minutes or until sauce thickened. Serve over hot spaghetti or tagliarini; sprinkle with grated Parmesan. Makes about 5 1/2 cups sauce.