Puttanesca
17
17
Ingredients
| ¼ | cup |
olive oil
|
|
| 3 | cloves |
garlic
minced |
|
| 35 | ounces |
italian plum (roma) tomatoes
peeled, seeded, drained, roughly chopped |
|
| 1 | tablespoon |
capers
well rinsed |
|
| ⅔ | cup |
black olives
oil-cured, pitted, roughly chopped |
* |
| ½ | teaspoon |
red pepper flakes
|
* |
| 1 | teaspoon |
basil
dried |
* |
| 1 | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
* |
| 1 | x |
salt
to taste |
* |
| 1 | pound |
spaghetti
|
|
| 2 | tablespoons |
parsley leaves
minced, fresh |
Directions
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.