1 1/2 cups onions, finely chopped
3 tablespoons olive oil
5 large cloves garlic, crushed
2 (16 ounce) cans whole tomatoes or
    4 (10 ounce) cans tomato wedges (use
    juice and cut each tomato into eighths
2 tablespoons capers, chopped
1 (4 1/2 ounce) can chopped ripe olives
2 cups water
4 tablespoons chopped pimento-stuffed olives
3 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon oregano
1 teaspoon sugar
18 ounces linguine or spaghetti
6 quarts water with 3/4 tablespoon salt

Saut?onions in olive oil for 5 minutes stirring so it will not burn.

Add garlic; saut?3 more minutes. Add all ingredients except linguine or spaghetti. Cook 45 minutes over medium heat. This will make 1 1/2 quarts. Sauce is very thick.

Cook linguine in salted water. Cook pasta for 6 to 10 minutes or al dente, slightly undercooked.

Remove pasta from water and drain well. Add 1/2 linguine to sauce and let it absorb some sauce before adding remaining linguine.

Yields 5 servings.