*  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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