*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces                           Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Olive oil
    3                    Cloves garlic, minced
   35       oz           Peeled Italian plum tomatoes
                         -seeded, drained & roughly
    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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