This is a variation of my recipe for Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives.
Here, I used a combination of green and black olives which I had on hand and needed to use up. It was delicious, and I'm not sure which version I like better!
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
1/3 cup sliced pimiento-stuffed green olives or plain pitted green olives
1/3 cup sliced black 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