| 1 box | BARILLA Spaghetti |
| 2 slices | bread |
| 1/2 cup | extra virgin olive oil, divided |
| 3 cloves | garlic, minced |
| 1/2 cup | pitted kalamata olives, sliced |
| 3 tablespoon | chopped Italian parsley |
| 2 teaspoon | chopped fresh marjoram (may substitute 1/2 tsp. dried marjoram for fresh) |
| 1/4 teaspoon | crushed red pepper flakes (optional) |
BRUSH bread with 1 teaspoon oil; toast. When cool, crumble finely; set aside.
HEAT remaining oil in large skillet over medium-low heat.
ADD garlic; sauté 3 to 4 minutes or until very lightly brown. Add olives, parsley, marjoram and red pepper flakes; stirring 30 seconds or until heated. Remove from heat.
COOK Spaghetti according to package directions. Drain, reserving 1/4 cup pasta water. Return pasta to pot.
ADD herb mixture to hot Spaghetti; toss, adding reserved pasta water to desired consistency. Transfer to serving platter; sprinkle with toasted bread crumbs.