Puttanesca A La Andy's Colonial Tavern

* Exported from MasterCook *

PUTTANESCA A LA ANDY'S COLONIAL TAVERN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Italian
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Dried basil
1 t 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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