0
(0)
CATEGORY CUISINE TAG YIELD
Grains Italian Italian, Pasta, Sauces 4 Servings

INGREDIENTS

1/4 c Olive oil
3 Cloves garlic, minced
35 oz Peeled Italian plum tomatoes
seeded drained & roughly
chopped
1 T Capers, well rinsed
2/3 c Oil-cured black olives
pitted and roughly
1/2 t Dried red pepper flakes
1 t Dried basil
1 t Dried oregano
1/8 t Freshly ground black pepper
Salt, to taste
1 lb Spaghetti
2 T Minced fresh parsley leaves

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,
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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: Amazing love”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 565
Calories From Fat: 138
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 322.4mg
Potassium: 455.2mg
Carbohydrates: 88.8g
Fiber: 6.2g
Sugar: 3.4g
Protein: 17.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?