Preparation:
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.
From The New York Cookbook by Molly O'Neill |
