Yield: 4 servings
|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|
|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.