Spaghetti with Olive Sauce

• 6 oz very ripe tomatoes (about 3 plum tomatoes)
• 4-6 black olives (I used 12 kalamatas)
• 1 clove garlic (um, 2-3)
• 2 TB olive oil
• 1/4 tsp oregano
• freshly ground black pepper
• 1 TB minced parsley
• 3 oz whole wheat spaghetti (I used 3 oz organic tri-color fusili. 3 oz is right for spaghetti, but overkill for fusilli. I’ll use 2oz fusili next time)

1. Pour boiling water over the tomatoes, leave for a minute, drain, run under cold water and skin.
2. Chop the tomatoes coarsely. chop the olives finely. crush the garlic.
3. Heat the oil in a saucepan. add the tomatoes, olives, garlic, oregano, and pepper. simmer, uncovered, over a low heat for about 15 minutes, stirring occasionally. add the parsley and cook for 2 min longer.
4. Cook the spaghetti, and when it is ready drain it and
5. Pour the sauce over it.