Cook spaghetti according to package directions. Drain and return spaghetti to pot; add a teaspoon extra-virgin olive oil and toss to coat.
Heat remaining olive oil in large skillet over medium-high heat. Add red pepper flakes; cook and stir 1 to 2 minutes or until sizzling. Add onion and garlic; cook and stir 1 minute. Add canned tomatoes with juice, tomato sauce, olives, currants and capers. Cook over medium-high heat, stirring frequently, until sauce is heated through.
Serves 4. One serving totals about 345 Calories.