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Recipe by: manuela
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See below ingredients and instructions of the recipe
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.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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