Cook spaghetti in salty water, than drain.
Sauté finely chopped onion in the oil, add sliced peeled tomatoes, sugar, Vegeta and sauté gently for 10 to 15 minutes.
Add squeezed through garlic, caper, cognac and olive oil into the sauce.
Stir in boiled spaghetti, mix and serve warm.
Before adding into the sauce, caper wash under a gush of water.