Spaghetti Puttanesca

• 1/4 cup olive oil
• 3 cloves garlic, minced
• 3 cups canned Italian plum tomatoes, seeded, drained and roughly chopped
• 1 tablespoon capers, rinsed
• 23 cup oil-cured black olives, pitted and roughly chopped
• 1/2 teaspoon red chili pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 18 teaspoon freshly ground black pepper
• Salt to taste
• 1 pound spaghetti
• 2 tablespoons minced fresh parsley

1. In a large pan over medium heat, warm the oil.
2. Add the garlic, stir, remove pan from heat and allow the hot oil to turn the garlic pale gold.
3. Add the tomatoes, capers, olives, chili pepper flakes, basil, oregano and black pepper, return to heat and simmer for 10 minutes.
4. Taste and add additional salt and black pepper to taste and remove from heat.
5. Boil the spaghetti according to package instructions in plenty of well-salted water until tender and drain well.
6. Toss the spaghetti with the sauce, add the parsley and serve.

olive oil, garlic, italian plum tomatoes, capers, oilcured black olives, red chili pepper, basil, oregano, black pepper, salt, spaghetti, parsley

Taken from cooking.nytimes.com/recipes/11735 (may not work)