Puttanesca a la Andys Colonial Tavern

4 Servings
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Puttanesca a la Andys Colonial Tavern Ingredients

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

Instructions for Puttanesca a la Andys Colonial Tavern

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 ONeill. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized