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Spaghetti all'eoliana

1 pound spaghetti or spaghettoni
1/4 cup extra virgin olive oil
4 clove chopped garlic
12 ripe teardrop or cherry tomatoes, roughly chopped
1/4 cup coarsely minced desalted capers
8 coarsely minced Sicilian green olives
8 coarsely minced Calamata olives
1 teaspoon dry oregano leaves
8 large basil leaves sliced into thin strips
Ground hot chili pepper
Salt to taste

Bring a large pot of salted water to boil and add the pasta and
cook over medium-high heat.

Heat the olive oil in a large saut\xe9 pan over low heat adding
the garlic and cook for a few moments before adding the tomatoes,
capers and olives. When the tomatoes have released their juices,
incorporate the oregano and basil, completely fusing the sauce.
Remove from the burner and set aside. Taste the sauce for saltiness
as it should be intense enough without needing grated cheese. Add
the hot pepper to desired intensity. Try not to allow the sauce to
become too dry and, should this become the case, it is always a
good idea to set aside some of the pasta water if needed to loosen
the sauce's tightness or dryness.

The instant the pasta has cooked al dente, strain and vigorously
combine with sauce. Serve immediately!

Serves 4.


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