• 400g  of pasta 
• 2  cans of plain tomato sauce 
• 1  clove of garlic
• 50 gr  Kalamata olives from Greece 
•  red pepper
•  oregano 
•  salt 
•  coarse salt 
•  Extra Virgin Olive Oil 

Slice the garlic. Sauté the garlic and the red pepper in a tablespoon of olive oil. Add the tomato sauce and some salt. Stone the olives and slice them. Add them to the sauce. Add 1 tablespoon of origano. Let it simmer for about 20 minutes. Boil the water for the pasta in a big sauce pan. Add 2 tablespoons of coarse salt. Cook the pasta and drain them when cooked. Add the sauce and serve.