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 - drained, 1 1/2 c. juice reserved and chop the tomatoes 1/2 tsp. salt 12 brine cured olives (kalamata) pitted and chopped 7 anchovy fillets, drained and chopped 1 1/2 Tbs. drained capers 12 oz. linguini Freshly grated Parmesan cheese Saute onions, garlic and red pepper flakes in oil (5 minutes) Add tomatoes and juice and simmer until slightly thickened Add olives, anchovies and capers. Cook for 5 minutes. Serve over hot linguini and add grated cheese if you like - From Sandra