1/4 c  Olive oil

      3    Cloves garlic, minced

     35 oz Peeled Italian plum tomatoes

           -seeded, drained & roughly
           -chopped
      1 tb Capers, well rinsed

    2/3 c  Oil-cured black olives,

           -pitted and roughly chopped
    1/2 ts Dried red pepper flakes

      1 ts Dried basil

      1 ts Dried oregano

    1/8 ts Freshly ground black pepper

           Salt, to taste
      1 lb Spaghetti

      2 tb Minced fresh parsley leaves

  Heat the oil in a nonreactive large saucepan over medium heat.  Add the
  garlic, stir, remove the pan from the heat, and allow the hot oil to turn
  the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes, capers,
  olives, red pepper flakes, basil, oregano, and black pepper, return to
  medium-low heat, and simmer for 10 minutes. Taste the sauce and add salt
  and pepper if needed. Reduce the heat to very low. Cook the spaghetti in
  plenty of well-salted, boiling water until al dente; drain. Toss the
  spaghetti with the sauce, sprinkle on the fresh parsley, and serve.
  From The New York Cookbook by Molly O'Neill.