Mediterranean Fusilli
Source: adapted from Betty Crockers New International Cookbook

16 Ounces Fusilli corkscrew
1/4 Cup Olive Oil
3 Cloves Garlic
56 Ounces Plum Tomatoes chopped
1 Small Red Chiles chopped
1/2 Cup Black Olives sliced
1/2 Cup Green Olive sliced
1 Teaspoon Oregano
1 Teaspoon Basil
1/2 Teaspoon Pepper

Cook pasta as directed. Saute garlic in olive oil. Stir in tomatoes and chile. boil, reduce heat. Cover, simmer 20 minutes. Stir in remaining ingredients and pasta. Cover simmer 10 minutes.
Serves 6