| 1 box | BARILLA Thin Spaghetti |
| 5 (about 3 cups) | plum tomatoes, chopped |
| 1 cup | chopped onion |
| 1/3 cup | fresh parsley, chopped |
| 1/4 cup | pitted kalamata olives, chopped |
| 2 tablespoons | fresh basil, chopped |
| 1 tablespoon | capers, drained |
| 1 clove | garlic, minced |
| 1 teaspoon | salt |
| 1/2 teaspoon | fresh oregano, chopped |
| 1/8 teaspoon | freshly ground black pepper |
| 1/2 teaspoon | crushed red pepper flakes (optional) |
| 1/2 cup | extra virgin olive oil |
BRING a large pot of water to a boil.
COMBINE tomatoes, onion, parsley, olives, basil, capers, garlic, seasonings and olive oil.
COOK Spaghetti according to package directions; drain and return to pot.
ADD tomato mixture to hot Spaghetti; toss. Transfer to serving platter.
Sprinkle with freshly grated Parmesan cheese