Puttanesca A La Andy's Colonial Tavern

Recipe Ingredients

1/4 cup	59ml	Olive oil
3		Garlic - minced
35 oz	994g	Peeled italian plum tomatoes - seeded, drained & ro

Recipe Instructions

1 tablespoon capers -- well rinsed

2/3 cup oil-cured black olives -- pitted and roughly

-- c

1/2 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 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.

Source:
Jane Allen King, renowned caterer and cook

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