Ingredients:

1 pound dry Bucatini pasta
1/3 cup cold pressed olive oil
2 cups or more canned crushed tomatoes
Sea salt
1 clove minced garlic
2 tablespoons fresh parsley, minced
2 tablespoons dry white wine
1 tablespoon capers
1/4 to 1/2 teaspoon red pepper flakes
1 cup chopped black olives

Preparation:

Heat 2 tablespoons olive oil. Add tomatoes, and salt to taste. Cook over medium heat for 20 minutes, stirring frequently. In a large skillet, heat remaining olive oil and add garlic and parsley; deglaze with wine, and when evaporated, fold in the tomato sauce, capers, red pepper flakes and olives.

Cook the pasta. Toss with sauce over high heat for 1 minute; then transfer to serving platter.