Pasta Puttanesca

serves 61 lb pasta (use long, thin pasta such as spaghetti or linguine)

3 T olive oil
5 garlic cloves, minced
1-1/2 t crushed red pepper flakes
3 (14.5 oz) cans diced tomatoes (I used "petite diced" onces because I think the texture blends a little better, but of course normal ones work great, too)
1/2 C Kalamata olives, pitted and chopped medium
1/4 C small black olives, chopped medium
1/4 C minced fresh parsley
salt and pepper to taste
juice of 1/2 lemon
zest of 1 lemon

1. Boil pasta to al dente. Drain and set aside.
2. Meanwhile, cook the oil, garlic, and red pepper flakes on medium heat, stirring constantly, until garlic is fragrant but not browned. About 2 minutes.
   
3. Stir in tomatoes with ther juice and simmer until thickened, about 10-15 minutes.
4. Stir in olives, parsley, lemon zest and juice. Season with salt and pepper to taste. Toss in pasta. Add a little reserved pasta water to loosen sauce if needed