For the Spaghetti:

1. Heat a 2 large cast iron frying pans.
2. Place the sliced onions in one pan and dust the onions with sugar, paprika, fresh ground black pepper, fresh ground sea salt and red pepper flakes.
3. Cook the onions until they soften, then add the chopped garlic and capers. Drizzle 1 tbs. or two olive oil over the onions and toss.
4. Let the onions cook until a slight golden char is on the onions.
5. In the second pan place the tomatoes in the dry pan.
6. Dust the tomatoes with fresh ground sea salt.
7. Cook the tomatoes until they become slightly charred and soft.
8. When the tomatoes become charred drizzle them with olive oil and gently, press the tomatoes. Be careful, since they tend to burst a bit.
9. Drain the anchovies and add them to the tomatoes.
10. Mash the anchovies with a fork and incorporate them into the tomatoes.
11. Add the onions to the pan with the tomatoes and toss.
12. Add the lemon juice, a dash of fresh ground black pepper, fresh ground sea salt and a dash of red pepper flakes and toss.
13. Prepare the spaghetti as directed.
14. Drain the spaghetti and toss in with the onions and tomatoes.
15. Add the fresh basil leaves, freshly grated Romano or Parmesan cheese, fresh ground black pepper and a dash of red pepper flakes and toss.

Romaine Salad with Caramelized Onions:

1. Place the sliced onion in a cast iron frying pan and drizzle with olive oil.
2. Dust with sugar, fresh ground sea salt, fresh ground black pepper and dash of paprika.
3. Sauté the onion until it is golden.
4. Grate fresh Romano cheese over the Romaine and place the golden onions on the Romaine.
5. Place the lemon juice over the onions and a drizzle of olive oil over the Romaine and onions.
6. Sprinkle with the dried cranberries.
7. Finish off the salad with a drizzle of honey over the top of the salad.
8. Toss before serving.