1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14 to 15-ounce) cans stewed tomatoes
1/2 teaspoon salt
1 pound spaghetti
Accompaniment: grated Parmesan
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