• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Puttanesca a la Andy's Colonial Tavern

  • Recipe Submitted by on

Category: Pasta, Sauces, Italian

 Ingredients List

  • 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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