Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 3 Garlic - minced

  3. 35 oz 994g Peeled italian plum tomatoes - seeded, drained & ro

Instructions Jump to Ingredients ↑

  1. 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.


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