1 or 1 and 1/2 lbs spaghetti noodles
1 cup green olives
1/2 cup black olives
2 tablespoons olive oil
1 teaspoon basil leaves (or other favorite)
1 can stewed tomatoes
vegan parmesan cheese (optional)
2 teaspoons salt
Start water for noodles. Add salt to water. Get oil, basil, and tomatoes at hand. Combine oil and basil in skillet on medium. Add olives and tomatoes. When noodles are done, strain, and pour on sauce. Add parmesan cheese when served if desired.
Now enjoy totally light and delicious with any thing I like mine with a huge piece of soycheesy garlic vegan bread.