1/4 c Olive oil 3 Cloves garlic, minced 35 oz Peeled Italian plum tomatoes -seeded, drained & roughly -chopped 1 tb Capers, well rinsed 2/3 c Oil-cured black olives, -pitted and roughly chopped 1/2 ts Dried red pepper flakes 1 ts Dried basil 1 ts 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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