Puttanesca a La Andy's Colonial Tavern
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 ro...
Ingredients
- 1/4cup olive oil
- 3Clovegarlic, minced
- 35ozpeeled italian plum tomatoes
- 2/3cup oil-cured black olives,
- 1tsp dried basil
- 1tsp dried oregano
- 1/8tsp freshly ground black pepper
- 2tbsp minced fresh parsley leaves
Directions
- 1
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
- 2
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
- 3
Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to medium-low heat, and simmer for 10 minu
- 4
Taste the sauce and add salt and pepper if needed
- 5
Reduce the heat to very low
- 6
Cook the spaghetti in plenty of well-salted, boiling water until al dente
- 7
Toss the spaghetti with the sauce, sprinkle on the fresh parsley, and serve
- 8
From The New York Cookbook by Molly O'Neill.