- ½ cup olive oil
- 1 medium onion, chopped
- 6 anchovy fillets, finely chopped
- One 35-ounce can Italian plum tomatoes with liquid-tomatoes should be chopped, with stem ends removed
- 2 teaspoons sugar
- Salt and freshly ground pepper
- 1 cup pitted black olives, cut into quarters
- 2/3 cup capers, washed and drained
- ½ teaspoon dried oregano
- 1 pound tagliatelle
- Freshly grated Parmesan cheese
- Heat the olive oil in a large saucepan and add the onion. Cook over medium heat for 5 minutes, stirring often.
- Add the anchovies, tomatoes with the liquid, and sugar, season lightly with salt and pepper, and simmer for 20 minutes.
- Add the black olives and simmer for another 10 minutes.
- Stir in the capers and taste for seasoning. Simmer for 10 minutes more. Sprinkle with oregano, cover, and let rest for 30 minutes off the heat.
- Bring 4 quarts of water to a rolling boil. Stir in 1½ tablespoons of salt and add the pasta. Cook until al dente, or just tender, stirring often.
- Reheat the sauce. Remove 1 cup of the hot pasta water, drain the pasta, and turn it into a serving bowl. Top with all but 1 cup of the sauce. Toss. Spoon the remaining sauce on top and serve immediately.
- Serve with freshly grated Parmesan cheese.