2 tablespoons olive oil 4 garlic cloves, minced 1 (10 1/2-ounce) can condensed French onion soup 1 (14 1/2-ounce) can diced fire-roasted tomatoes, undrained 1/3 cup pitted kalamata olives, halved 3 tablespoons capers, rinsed and drained 1/8 teaspoon crushed red bell pepper 2 teaspoons anchovy paste 1 pound spaghetti or linguine pasta 1/2 cup chopped fresh basil 1/2 cup fresh grated Parmesan cheese
Heat olive oil over medium heat in 9 1/2-inch deep-sided skillet. Add garlic, and cook 1 minute or until fragrant, stirring constantly. Add soup, tomatoes and liquid, olives, capers, pepper and anchovy paste. Bring to a boil. Reduce heat to medium, and cook 10 minutes or until mixture is reduced to 2 cups.
Fill 5-quart saucepot 2/3 full of water. Heat water to a boil. Add spaghetti, and cook, following package directions, or until al dente. Drain spaghetti.
Toss hot cooked spaghetti with finished sauce. Top with basil and cheese.
This and other great recipes can be found in Bob Warden's Favorite Recipes: