Ingredients

• 1/2 cup olive oil
• 3 cloves garlic, chopped
• 2 tsp. salt
• 1 cup chopped fresh basil
• 1 small can chopped black olives
• 1 1/2 cups diced tomatoes
• 1 pkg. thin spaghettini
• 1/2 tsp. black pepper
• Garnish with lemon wedges

Boil 5 quarts water with 1 tablespoon salt.

Prepare a large serving bowl with chopped tomatoes and coat with olive oil.

In a separate bowl mash the garlic and salt together making a paste.

Add to the tomatoes the garlic mixture, chopped basil, chopped black olives, and black pepper. Stir till combined.

When water is boiling, add the spaghettini and cook for seven minutes or until al dente (firm).

Drain the spaghettini and add to the tomato mixture and toss. Garnish with lemon wedges and serve immediately.