1 1/2 tsp. minced garlic
3 tbsp. olive oil
6 c. tomatoes or 2 (1 lb. 12 oz.) cans
1 tsp. salt
1/2 tsp. pepper
3 tbsp. chopped parsley
1/4 c. chopped Italian black olives
1 lb. long spaghetti

Sauté garlic in oil. Drain liquid from tomatoes. Reserve liquid. Chop tomatoes; add to garlic, blending well. Add liquid from tomatoes, salt and pepper. Bring mixture to boil. Reduce heat and simmer slowly 1 hour. Add parsley and olives. Continue cooking about 5 minutes longer.

Meanwhile, cook spaghetti in boiling salted water until tender. Drain. Arrange cooked spaghetti on platter. Pour the hot sauce over noodles and serve immediately.

Makes 6 to 8 servings.