Categories: Pasta, Sauces, Low-cal, Low-fat 
      Yield: 4 servings 
  
      1 tb Olive oil 
      3 md Garlic cloves, chopped fine 
      1 sm Onion, coarsely chopped (3oz 
      1 cn Salt-free whole tomatoes 
           - (16-ounce) 
      1 c  Pitted black olives, medium, 
           -drained and broken up 
      3 tb Capers, drained & rinsed 
      1 tb Balsamic or good quality 
           -red wine vinegar 
      1 tb Double-concentrate tomato 
           -paste 
      2 ts Sugar 
    1/2 ts Dried oregano 
           Cooked pasta of your choice 
  
  In a large skillet or saucepan, heat the olive oil with the garlic and 
  onion over moderate heat. When they sizzle, add the tomatoes, breaking 
  them up with your hands. Then stir in the remaining ingredients. 
  Simmer the sauce until it is thick but still slightly liquid, 5 to 7 
  minutes. Serve over cooked pasta.