8 oz. copellini (thin spaghetti)
1 lg. can chopped tomatoes
4 garlic cloves, finely chopped
5 oil-cured black olives, finely chopped
1 sm. chili pepper, seeded, deribbed and finely chopped
1 tbsp. virgin olive oil
Juice of 1 lime
1 tbsp. chopped cilantro
1/8 tsp. salt
Pinch black pepper

Put the chopped tomatoes in a strainer set over a large bowl; place the bowl in the refrigerator and let tomatoes drain for 30 minutes. Put 3 quarts of water on to boil with 1/2 teaspoon salt.

In separate bowl combine garlic, olives, chili pepper, oil, lime juice, cilantro and pepper. Refrigerate mixture.

Drop copellini into boiling water and test after three minutes. While pasta is cooking, combine garlic mixture with tomatoes (discard juice). Drain pasta, put in bowl and toss immediately with sauce.

Wear gloves while cleaning chili peppers.