Active Time

　　20 min

　　Total Time

　　40 min

　　Active time: 20 min Start to finish: 40 min

　　

Ingredients

Makes 4 servings

　　1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers

　　2 garlic cloves, finely chopped

　　3/4 teaspoon dried hot red pepper flakes, or to taste

　　3 tablespoons extra-virgin olive oil

　　2 (14- to 15-oz) cans stewed tomatoes

　　1/2 teaspoon salt, or to taste

　　1 lb spaghetti

　　Accompaniment: grated parmesan

　　

Step 1

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.

　　

Step 2

While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

　　

Step 3

Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.