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Pastimes : CNBC Guys - The Hunks of Financial TV -- Ignore unavailable to you. Want to Upgrade?

To: Greta Mc who wrote (3473)	8/14/1998 8:47:00 AM
From: Redhead	Read Replies (2) \| Respond to of 5936

Greta, That pizza eating segment should be a hoot...smile... Since you are a vegetarian....listen up to this... Here is one of my favorite recipes...taken from Jeff Smith (The Frugal Gourmet).........wanted to share it with all you pasta lovers out there...smile I will type Jeff's brief description as well... ----------------------------------------------------------------------------- Spaghetti alla Puttanesca (Hooker's Pasta) That's not a very nice name, is it? However, the Italians love to tell a story behind this dish: something about the women of the night preparing this dish for their customers late in the evening. It could be quickly made from things that would normally be on hand in any Italian kitchen: thus the gals could keep the operation going easily. This recipe is from a chef in San Francisco that I respect very much. His name is Carlo Middione. You must go to his wonderful restaurant and Italian take-out store called Vivande porta Via. 3 tablespoons olive oil 2 garlic cloves, minced 2 ounces or more Calamata black olives, pitted and chopped 1 teaspoon capers, coarsely chopped 1 large fresh tomato, peeled and coarsely chopped 4 or 5 anchovy fillets, coarsely chopped 1 pound spaghetti 1/3 cup finely chopped parsley 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon crushed red pepper flakes. (optional) Place the olive oil in a frying pan and add the minced garlic. When it is golden, add the olives, capers, tomato and anchovy fillets. Stir well and heat through for about 6 minutes. Cook the pasta al dente and drain it.. Place in a warm bowl and add half the sauce. Toss well. Add the remaining sauce on top and sprinkle on the parsley with some salt and pepper to taste. Optional: sprinkle red pepper flakes over the top before serving. Serve hot. There is no cheese used with this dish.. It can also be eaten later, cold. Serves 4-6