Ingredients
1/2
cup brine-cured black olives, pitted and cut lengthwise into slivers
2
garlic cloves, finely chopped
3/4
tsp dried hot red pepper flakes, or to taste
3
tbsp extra-virgin olive oil
2
(14- to 15-oz) cans stewed tomatoes
1/2
tsp salt, or to taste
Accompaniment: grated parmesan
Directions
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.
2.
While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
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.
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