1/4 c. olive oil
2-3 tbsp. coarsely chopped garlic
1 tsp. rosemary
1/2 tsp. crushed red pepper

GROUP 2:
1/2 c. chopped black olives (calamata best)
1 tbsp. capers
Optional: Sliced artichoke hearts

GROUP 3:
1 c. chopped plum tomatoes
1/4 c. tomato puree

Saute group 1 in heavy skillet. Add group 2. Saute briefly. Add group 3. Cook 10 minutes. Meanwhile cook spaghetti. Toss cooked spaghetti and sauce in a serving bowl. Serve with grated cheese and chopped parsley.