0.5 cup brine-cured olives black pitted cut lengthwise into slivers
3 tablespoons olive oil extra-virgin
4 servings accompaniment: parmesan grated
0.8 teaspoon pepper flakes dried red hot to taste
0.5 teaspoon salt to taste
1 lb pasta like spaghetti
28 oz stewed tomatoes canned
Equipment
frying pan
pot
colander
Directions
Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted wateruntil al dente.
Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
