Here's something to die for

Spaghetti with fresh tomatoes, olives and capers

Cook spaghetti as you would normally. For one pound of pasta, use the following measurements-

5 to 6 cloves of garlic diced and roasted in olive oil
Capers about 2 Tbsp. chopped coarsely
Olives pitted and chopped
Cook olives and capers in olive oil
Add red pepper flakes. Add about 5 large vine-ripened chopped fresh tomatoes instead of canned tomatoes for better taste to the mix. Let tomatoes simmer for about 20 minutes until it the juices reduce.
Toast about 1/2 cup bread crumbs.

Mix everything with the cooked pasta. Server with fresh, grated parmesan cheese. You may add some fresh chopped parsely like about a tsp.

The taste is irresistible.