Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1/2 ts Dried red pepper flakes
3 Cloves garlic, minced 1 ts Dried basil
35 oz Peeled Italian plum tomatoes 1 ts Dried oregano
-seeded, drained roughly 1/8 ts Freshly ground black pepper
-chopped Salt, to taste
1 tb Capers, well rinsed 1 lb Spaghetti
2/3 c Oil-cured black olives, 2 tb Minced fresh parsley leaves
-pitted and roughly chopped

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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