|Onions||2 Medium, halved and thinly sliced|
|Garlic||12 Clove (60 gm), coarsely chopped|
|Dried rosemary||2 Teaspoon|
|Dried thyme||2 Teaspoon|
|Dried oregano||2 Teaspoon|
|Dried basil||2 Teaspoon|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Peeled seeded chopped tomatoes||3 Cup (48 tbs), peeled|
|Peeled seeded chopped tomatoes||3 Cup (48 tbs)|
|Kalamata olives/Pitted oil-cured olives||1 Cup (16 tbs)|
|Pitted olives||1 Cup (16 tbs) (Oil Cured / Kalamata)|
|Canned anchovy fillets||8 Ounce, drained and minced (Two 4 Ounce Tins)|
|Anchovy fillets||8 Ounce, drained and minced (Use 2 Tins, 4 Ounce Each)|
|Capers||1⁄2 Cup (8 tbs), drained|
|Drained capers||1⁄2 Cup (8 tbs)|
|Perciatelli pasta||1 Pound|
|Black pepper||To Taste|
|Freshly grated parmesan cheese||1⁄4 Pound|
In a very large sauté pan, saute the onion, garlic, and herbs in 1/4 cup of the olive oil over high heat for 5 minutes, stirring frequently.
Add the wine and cook until the liquid evaporates, about 5 minutes.
Add the tomatoes, olives, anchovies, capers, and remaining olive oil; mix well.
Keep warm over very low heat until the pasta is cooked.
Meanwhile, bring 6 quarts of salted water to a boil in a very large pot over high heat.
Add the pasta and cook for 12 to 14 minutes or until the pasta is al dente.
Drain and place in a very large serving bowl.
Add the tomato-olive mixture and toss well.
Season with black pepper, and serve with the grated Parmesan cheese.