Recipe for Puttanesca a La Andys Colonial Tavern 
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Yield:
4
Ingredients:
Amount Ingredient
1/4 cup olive oil
3 x cloves garlic, minced
35 oz peeled Italian plum tomatoes seeded, drained and roughly chopped
1 tbl capers, well rinsed
2/3 cup oil-cured black olives pitted and roughly chopped
1/2 tsp dried red pepper flakes
1 tsp dried basil
1 tsp dried oregano
1/8 tsp freshly ground black pepper
salt, to taste
1 lb spaghetti
Instructions:
Instructions: 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, caper 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.

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