Chet’s Pretty Good Pasta

2 Qts. Classico spaghetti sauce (Tomato Basil)

2 cans chopped olives

1 sm. bottle capers

2 Lbs. of pasta

Red wine (dry)

Combine sauce, capers and olives in a large pan.

Heat to nearly boiling and reduce to a simmer.

Add ½ cup of red wine, stir and continue to simmer.

In about 30 minutes, taste and add more wine if

warranted.

Boil the pasta for 11 minutes. Ladle the sauce over

drained pasta and serve with a bottle of Bardolino Vapolicella

at room temperature and a heated loaf of good Italian bread.