Puttanesca Sauce over Spaghetti

== Description ==
This recipe comes from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982. Contributed by Catsrecipes Y-Group
== Ingredients ==
* ¼ cup extra virgin olive oil
* 3 cloves garlic, minced
* 35 ounce can Italian plum tomatoes (reserve Juice), roughly chopped
* 1 tablespoon capers, well rinsed
* ⅔ cup oil-cured black olives, pitted and roughly chopped
* ½ teaspoon hot red pepper flakes
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 teaspoon freshly ground black pepper
* 1 teaspoon salt
* 1 pound spaghetti
* 2 tablespoons minced flat leaf parsley, leaves stripped from stems
== Directions ==
# Heat oil in a heavy nonreactive pan over medium heat
# Add garlic and stir.
# Remove from heat and allow hot oil to turn the garlic to pale gold (Approximately 10 minutes).
# Stir in tomatoes, capers,, pepper flakes, basil, oregano and black pepper.
# Return to medium low heat and simmer for 10 minutes.
# Reduce heat to very low.
# Cook pasta in rapidly boiling salted water until al dente
# Drain well.
# Toss pasta with sauce then sprinkle on fresh parsley and serve.
Category:Caper Recipes
Category:Cathy's Recipes
Category:Olive Recipes
Category:Pasta Recipes
Category:Spaghetti sauce Recipes
Category:Tomato Recipes
Category:Vegetarian Recipes