Puttanesca a la andy's colonial tavern

4 servings

Ingredients

QuantityIngredient
¼cupOlive oil
3Cloves garlic, minced
35ouncesPeeled Italian plum tomatoes seeded, drained & roughly chopped
1tablespoonCapers, well rinsed
cupOil-cured black olives, pitted and roughly chopped
½teaspoonDried red pepper flakes
1teaspoonDried basil
1teaspoonDried oregano
teaspoonFreshly ground black pepper
Salt, to taste
1poundsSpaghetti
2tablespoonsMinced 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.