Puttanesca a la andy's colonial tavern
4 servings
Ingredients
| Quantity | 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 |
Directions
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.