Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives

This was inspired by a recipe I found in one of my mother's homemaking magazines when I was a teenager. That recipe was lost years ago, but I created my own version, based on what I could recall of that recipe. The result is very much like what I remember - and perhaps even more delicious.

If you are an olive lover, as I am, give it a try. It's one of my favorite pasta recipes, and so easy to make using pantry staples.

RECIPE:

8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
2/3 cup sliced pimiento-stuffed green olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings