Spaghetti & Puttanesca Sauce

• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 (35 ounce) can Italian plum tomatoes, drained & roughly chopped
• 1 tablespoon capers
• 2/3 cup oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
• 1 pinch dried red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/8 teaspoon fresh ground black pepper
• salt, to taste
• 1 lb spaghetti
• 1 teaspoon dried parsley
• parmesan cheese

1. Heat the oil in a large saucepan over medium heat.
2. Add the garlic, stir, 3 minutes.
3. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
4. Taste the sauce and add salt and pepper if needed.
5. Reduce the heat to very low, simmer another 15 minutes.
6. Cook the spaghetti in plenty of boiling water until al dente; drain.
7. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.

olive oil, garlic, italian plum tomatoes, capers, oilcured black olive, red pepper, basil, oregano, fresh ground black pepper, salt, parsley, parmesan cheese

Taken from www.food.com/recipe/spaghetti-puttanesca-sauce-17726 (may not work)