In a skillet over medium heat, sauté chopped garlic and red pepper flakes in olive oil until golden.
Add drained diced tomatoes and dried oregano.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Stir in dried parsley and drained black olives; cook for an additional 2 minutes.
Add cooked spaghetti to the skillet and toss to mix.
Transfer to a large serving bowl.
Sprinkle with grated Parmesan cheese.
Serve the Classic Pasta Puttanesca.