Prep the sauce. In a medium tall sided pot heat olive oil with the whole garlic clove, as much or as little chili as you like, and dried oregano on low. Pour in chopped tomatoes and black olives, season with coconut aminos and simmer on medium low, uncovered, for 15 minutes. When almost done remove the garlic and add fresh chopped basil. Adjust seasonings to your liking.
While the sauce reduces cook pasta according to package instructions, draining it a bit earlier. Reserve about 1/4 cup pasta cooking water.
Add pasta to the sauce. Cook on medium-high, stirring constantly, until the sauce coats the noodles. Add reserved cooking water as needed. Serve hot with a crack of black pepper and extra basil .
