Puttanesca

2 teaspoons olive oil

2 teaspoons butter or margarine

2 large onion, finely chopped

2 cloves garlic, minced

2 (8 ounce) cans crushed tomatoes

2 (8 ounce) cans diced tomatoes

2 cups sun-dried tomatoes or 6 oz. Tomato PasteCook extra rice if you are having it with dinner. Save the extra rice in the refrigerator. The next morning, reheat leftover rice and serve with milk, brown sugar and butter. A little sprinkle of cinnamon can also be added.

1/2 cup hot cherry peppers

1 cup sliced black olives

1 cup sliced green olives

1 teaspoon capers

cooked spaghetti noodles

Heat oil and butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender and translucent. Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes. Simmer 5 minutes on medium heat. Add peppers, black olives, green olives and capers. Simmer 15 to 20 minutes on low heat, or until sauce has thickened. Serve over spaghetti noodles