Recipe: Heat the olive oil in a big frying pan and sauté the garlic for 2-3 minutes. Add the chili flakes, sopressata and calamata olives and cook for 3-4 minutes more. Deglaze with the red wine and add the tomato sauce. Reduce the sauce slightly and season to taste. Add the fresh basil to the sauce in the last 1 minute of cooking. Serve the Spaghetti Calabrese in four plates and sprinkle with fresh parsley and some grated cheese of your choice. For this pasta I recommend Pecorino Crotonese for its rustic Italian flavor.