Puttanesca a la Andy s Colonial Tavern

Recipes Ingredients:

1/4 c Olive oil
1/2 ts Dried red pepper flakes
3 Cloves garlic, minced
1 ts Dried basil
35 oz Peeled Italian plum tomatoes
1 ts Dried oregano
-seeded, drained & roughly 1/8
ts Freshly ground black pepper
-chopped
Salt, to taste
1 tb Capers, well rinsed
1 lb Spaghetti
2/3 c Oil-cured black olives,
2 tb Minced fresh parsley leaves
-pitted and roughly chopped

Recipe Instructions:

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.