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.
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (20%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 16.3mg||5 %|
|Sodium 89.8mg||3 %|
|Potassium 276.2mg||7 %|
|Total Carbohydrate 84.8g||25 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 80.9g|
|Protein 14.9g||21 %|
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Calories per serving: 505
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