1/4 c. olive oil
3 cloves minced garlic
1 tbsp. dried basil
Chopped parsley
Crushed red pepper flakes
1 (28 oz.) can plum tomatoes, chopped
10 black olives, sliced
2 tbsp. capers, rinsed of salt
Salt and pepper

Heat oil in large saucepan. Stir in garlic, basil, parsley and pepper flakes. Blend in tomatoes, olives and capers and cook 5 minutes. Season with salt and pepper. Remove from heat and keep warm.

Cook perciatelli until al dente. Drain well. Add pasta to sauce, blending thoroughly. Serve immediately with Parmesan cheese.