Pasta Puttanesca

2 T olive oil
4 - garlic cloves, finely chopped
1 - can (28 oz.) diced tomatoes, drained
1/2 t hot red pepper flakes
1/2 t dried basil
1/2 t dried oregano
0 - salt and pepper to taste
1/2 C black olives, halved and pitted
1/2 C green olives, halved and pitted
3 T capers, rinsed and drained
1/4 C dry white wine
1 lb. spaghetti
3 T fresh parsley, minced

In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.

Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.

Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley.

From Vegan Fire and Spice