|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Chopped plum tomato||2 1⁄2 Cup (40 tbs) (Fresh /Canned, Drained)|
|Chopped pitted black olives||1⁄2 Cup (8 tbs) (Imported Variety)|
|Capers||1 Tablespoon, drained|
|Chopped italian parsley||2 Teaspoon (Fresh Ones)|
|Chopped marjoram||2 Teaspoon (Fresh Ones)|
|Red pepper flakes||1⁄4 Teaspoon|
|Black pepper||To Taste|
Cook the pasta in a large pot of boiling water for 10 minutes, or until tender; drain well.
While the pasta is cooking, in a large no-stick frying pan over medium-high heat, heat the oil and saute the garlic for 1 to 2 minutes, or until it becomes soft.
Add the tomatoes, olives, capers, parsley, marjoram and red-pepper flakes; cook over low heat for 10 minutes, or until the sauce begins to thicken.
Add salt and black pepper to taste.
Add the cooked pasta to the sauce and toss to coat