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- add 1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers<br> 2 garlic cloves, finely chopped<br> 3/4 teaspoon dried hot red pepper flakes, or to taste<br> 3 tablespoons extra-virgin olive oil<br> 2 (14- to 15-oz) cans stewed toma
- 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 water until 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.