(None of the specific amounts below matter very much, but use at least the number of tomatoes suggested).

Whole wheat pasta for two
1 basket cherry tomatoes, halved, or the same amount of other ripe tomatoes, diced, juice saved
2 to 4 cloves garlic, minced
1 shallot, minced
1/4 teaspoon dried red chili flakes
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil or 1 teaspoon dried, chopped
1 tablespoon fresh oregano or 1 teaspoon dried, chopped
6 to 10 kalamata olives, halved, pits removed
1 tablespoon capers, rinsed and drained
1/4 cup red wine, white wine, or chicken broth
Kosher salt and freshly ground pepper to taste

Cook the pasta per the instructions. Meanwhile, heat the olive oil in a skillet and sauté the garlic, shallots, and chili flakes for a couple of minutes. Stir in the tomatoes and sauté until some of the juices are released. Add everything else, simmer for a while, and then season to taste. When the pasta has drained, stir it into the sauce and serve warm. Garnish with more chopped parsley.

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