Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   3      cloves        garlic -- minced
  35      ounces        peeled Italian plum tomatoes
                        - seeded -- drained and roughly
                        - chopped
   1      tablespoon    capers -- well rinsed
     2/3  cup           oil-cured black olives
                        - pitted and roughly chopped
     1/2  teaspoon      dried red pepper flakes
   1      teaspoon      dried basil
   1      teaspoon      dried oregano
     1/8  teaspoon      freshly ground black pepper
                        salt -- to taste
   1      pound         spaghetti
   2      tablespoons   minced fresh parsley leaves

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