Title: Puttanesca a la Andy's Colonial Tavern
Categories: Sauce Italian Pasta
Yield: 4 Servings

1/4	c	Olive oil
3		Cloves garlic, minced
35	oz	Peeled Italian plum tomatoes seeded, drained & roughly chopp
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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