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Puttanesca A La Andy's Colonial Tavern

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      Title: PUTTANESCA A LA ANDY'S COLONIAL TAVERN
 Categories: Sauces, Italian, Pasta
      Yield: 4 Servings
 
    1/4 c  Olive oil
      3    Cloves garlic, minced
     35 oz Peeled Italian plum tomatoes
           -seeded, drained & roughly
           -chopped
      1 tb Capers, well rinsed
    2/3 c  Oil-cured black olives,
           -pitted and roughly chopped
    1/2 ts Dried red pepper flakes
      1 ts Dried basil
      1 ts Dried oregano
    1/8 ts Freshly ground black pepper
           Salt, to taste
      1 lb Spaghetti
      2 tb 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.
 
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