Recipe - Puttanesca A La Andys Colonial Tavern

One fourth cup Olive oil
3 Cloves garlic, minced
35 ounce Peeled Italian plum tomatoes
seeded, drained & roughly
chopped
1 tablespoon Capers, well rinsed
2/3 cup Oilcured black olives,
pitted and roughly chopped
One half teaspoon Dried red pepper flakes
1 teaspoon Dried basil
1 teaspoon Dried oregano
1/8 teaspoon Freshly ground black pepper
Salt, to taste
1 pound Spaghetti
2 tablespoon 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
mediumlow 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 wellsalted, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini