1/4 c. olive oil
3 garlic cloves, minced
1/2 tsp. crushed red pepper
1 can Italian crushed tomatoes
1/2 c. calamata olives (quartered)
1/4 tsp. salt
1/4 tsp. black pepper
2 c. sliced fresh mushrooms
1 lb. spaghetti
Freshly grated Parmesan

In a large skillet combine oil, garlic, hot pepper. Cook until garlic is soft, about 3 minutes. Add tomato, olives, mushrooms, salt and pepper. Increase the heat to moderately high and simmer until juices thicken to form a sauce, about 15 minutes.

Meanwhile, cook the spaghetti. Drain well. Add sauce and toss. Serve with Parmesan cheese on the side.