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 and roughly
		- chopped
1 tablespoon	15ml	Capers - well rinsed
2/3 cup	157ml	Oil-cured black olives
		- pitted and roughly chopped
1/2 teaspoon	2.5ml	Dried red pepper flakes
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1/8 teaspoon	0.6ml	Freshly ground black pepper
		Salt - to taste
1 lb	454g / 16oz	Spaghetti
2 tablespoons	30ml	Minced fresh parsley leaves

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, 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.

Source:
Mario Batali

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