1 (8 oz.) pkg. thin spaghetti
1 lb. raw shrimp
1/4 c. onion, chopped
2 cloves garlic, crushed
1 lb. can tomatoes
1/8 tsp. pepper
1 tsp. dried basil
1/2 tsp. salt
1/4 c. parsley
1/2 c. pitted black olives

Cook spaghetti, return to kettle. Rinse, remove shells; devein shrimp. Split each one. In hot oil in medium skillet over medium heat, saute onions, garlic and shrimp. Stir until shrimp are pink. Remove shrimp, set aside. Add tomato, pepper and basil and salt. Bring to boil. Simmer uncovered about 5 minutes. Return shrimp to skillet. Pour mixture over spaghetti and garnish with black olives and parsley. Makes 4 servings.