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Spaghetti alla puttanesca 

half a cup extra virgin olive oil

four cloves of garlic, minced

five cups diced tomatoes 

one cup of pitted kalamata olives, cut in half

two tablespoons drained capers

two tablespoon chopped fresh oregano, or one tablespoon dried

one teaspoon crushed red pepper flakes

chopped parsley

grated fresh parmesan

pound and a half spaghetti

salt & pepper

1) Heat olive oil & garlic over medium heat  2) Add tomatoes, kalamata olives, capers, oregano, and red papper flakes.  3) Simmer, stirring occasionally, until sauce is thickened (takes about 20 minutes, depending on how ripe your tomatoes are) 4) Taste, then season with salt and pepper. While sauce cooks, cook pasta to al dente and then drain. 

Put pasta in bowl and add sauce, mix.