Per my February Food Porn post, the link to Gourmet's Spaghetti Spice Sauce recipe is here.
I like to slice (not dice) the Kalamata olives into threes so that there’s more to go around, and you can actually use any tomato sauce, canned tomatoes, or pre-made spaghetti sauce you like.
I often add diced yellow onion to make it chunkier. I recently tried a new pasta, VitaSpelt Whole Grain Angel Hair, from Whole Foods, which turned out to be delicious. Note: the pasta only takes 5 minutes (the box says 2-3, but it wasn’t ready at 3).
The one problem with this recipe is that there's no protein, so while the sauce is cooking, I add some in by grilling 3-4 store-bought sausages for about ten minutes, take them off the heat, and depending on my timing, either first let them cool some in the pan, or put them on a cutting board and use a paper towel to hold one hot end while slicing up the other (slice the "butts" extra thin for textural purposes).
Like the olives, the more sausage pieces you cut, the more there appears to be in your dish. I add the sausage into the sauce after it's cooked for awhile, and let the sausage warm up again in it until it’s time to mix it with the pasta and eat. I usually use a low-fat chicken, feta, and spinach sausage, but any kind would work.
If you don't like spice, leave out the red pepper flakes. If you do, add more!