Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 3 | Cloves garlic, minced |
| 35 ounces | Peeled Italian plum tomatoes seeded, drained & roughly chopped |
| 1 tablespoon | Capers, well rinsed |
| ⅔ cup | Oil-cured black olives, pitted and roughly chopped |
| ½ teaspoon | Dried red pepper flakes |
| 1 teaspoon | Dried basil |
| 1 teaspoon | Dried oregano |
| ⅛ teaspoon | Freshly ground black pepper |
| Salt, to taste | |
| 1 pounds | Spaghetti |
| 2 tablespoons | Minced fresh parsley leaves |
Heat the oil in a nonreactive large saucepan over medium heat. Add the garlic, stir, remove the pan from the heat, and allow the hot oil to turn the garlic pale gold, 5 to 10 minutes. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minutes. Taste the sauce and add salt and pepper if needed. Reduce the heat to very low. Cook the spaghetti in plenty of well-salted, boiling water until al dente; drain. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve.
From The New York Cookbook by Molly O'Neill.