Puttanesca a la andy's colonial tavern

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.

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