2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp crushed red-pepper flakes
1/2 tsp ground chipotle chile pepper*
1/2 cup pitted green olives, roughly chopped
1 can (14 1/2 oz) diced tomatoes
1/2 lb medium shell pasta
1/3 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 Tbsp lemon juice
In a large, heavy skillet over medium heat, warm oil. Add garlic, pepper flakes, and chiles. Cook, stirring, 30 seconds, or until fragrant. Stir in olives and tomatoes (with their juice). Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes, or until slightly thickened. Season to taste with salt.
Meanwhile, cook pasta per package directions. Drain and transfer to the skillet. Add basil, parsley, and lemon juice, and toss to mix well.
Makes 4 servings
Per serving: 340 calories, 9 g protein, 50 g carbohydrate, 12 g fat, 0 mg cholesterol, 5 g fiber, 580 mg sodium
*You can grind your own with the help of a food processor or coffee grinder, or look in the spice aisle—a number of your favorite spice manufacturers offer it.
I like to try something before I buy it. 
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