In a medium saucepan cook the onion and garlic in hot margarine or butter until onions is tender but not brown.
Carefully stir in the undrained canned or fresh tomatoes, basil or oregano, sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until of desired consistency. Stir in the capers or ripe olives.
Meanwhile, cook the pasta. Drain immediately. Add the drained pasta to the sauce. Toss to coat. Divide pasta mixture between 2 individual au gratin dishes, individual casseroles, or 10-ounce custard cups. Sprinkle with cheese. Place the dishes or custard cups in a baking pan. Bake in a 400 degree F oven for 5 to 8 minutes or until bubbly. Makes 2 servings.
This side dish, beef steaks, hard rolls, and glasses of Italian red wine is a menu made in heaven.