Puttanesca

Ingredients
1/4 cup olive oil
3 cloves garlic, minced
1 can (35 ounces) peeled Italian plum tomatoes,
seeded, drained, and roughly chopped
I tablespoon capers, well rinsed
2/3 cup oil cured black olives, pitted and roughly chopped
1/2 teaspoon dried red pepper flakes
I teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Salt, to taste
1 pound spaghetti
2 tablespoons minced fresh parsley leaves

Directions
1. Heat the oil in a non-reactive 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 tomato, 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.
2. Cook the spaghetti plenty of well salted, boiling water until al dente; drain.
3. Toss the spaghetti with sauce, sprinkle on the fresh parsley, and serve