| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Sauces, Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
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
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