Puttanesca A La Andy's Colonial Tavern
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/4 cup olive oil
3 cloves garlic -- minced
35 ounces peeled Italian plum tomatoes - seeded -- drained and roughly chopped
1 tablespoon capers -- well rinsed
2/3 cup oil-cured black olives pitted and roughly chopped
1/2 teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 teaspoon salt -- to taste
1 pound spaghetti
2 tablespoons minced fresh parsley leaves
 

Preparation:

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, caper 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