Instructions

1. Bring a large pot of salted water to a boil. Add 12 ounces of spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes, and sauté for about 1 minute until fragrant.
3. Add 1 can (14 ounces) of crushed tomatoes, 3 ounces of chopped black olives, and 2 tablespoons of capers. Stir well and let the sauce simmer for about 10 minutes until slightly thickened.
4. Add the cooked spaghetti to the skillet and toss with the sauce. If the sauce is too thick, add reserved pasta water, a little at a time, to reach your desired consistency.
5. Season with 1 each of freshly ground black pepper. Stir in 1/4 cup of chopped fresh parsley.
6. Serve immediately, garnished with 1/4 cup of grated Parmesan cheese and additional parsley if desired.