Scarpara Sauce with Pasta 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 Sauté onions in olive oil for 5 minutes stirring so it will not burn. Add garlic; sauté 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.