It is a shame that the word “saint” has been hijacked by the Catholic Church. In the original Greek the word simply means “holy.” In Christ you are perfectly clothed with His holiness. In that sense you are a saint. That is how you are seen in the eyes of God. How many of you who profess Christ see this as your identity? You don’t if you are trying to find your acceptance from other people. You don’t if you are seeking to earn God’s favor. And you don’t if your life isn’t seen as one that is practically becoming more holy (or more “saintly”) over time. Your position is saint. You are not trying to become a saint. Your identity is Christ. It begins here and everything flows from that reality for the believer.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Pasta	4	Servings

INGREDIENTS

2	tb	Olive oil
1		Clove garlic; finely chopped
1	ts	Chopped fresh basil
1	tb	Salted capers
1	ts	Caper brine
1/4	c	Dry white wine
1	c	Marinara sauce
3	tb	Unsalted butter
		Salt
1	lb	Capelli D' angelo
		Grated Parmesan cheese
		Chopped fresh parsley
2	sm	Onions; diced
1/4	c	Oil
2	qt	Pureed tomatoes
		Salt and pepper
		Oregano
		Basil

INSTRUCTIONS

MARINARA SAUCE
1. Heat the olive oil in a medium skillet. Add the garlic and turn with a
spoon for about 30 seconds.
2. Add the basil, capers, caper brine, and white wine and cook for 2
minutes.
3. Add the marinara sauce and bring to a boil. Cook an additional 3
minutes. Remove from heat and keep warm.
4. In a large soup kettle or pot, bring 1-1/2 gallons water to a rolling
boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir
gently for a few moments with a wooden fork so the pasta won't stick
together. Cook until al dente, or somewhat resistant to the bite. Drain.
5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss
until the sauce is well blended with the pasta. Divide evenly onto
individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA
  SAUCE:
1. Saute the onions in the oil until lightly browned.
2. Add the tomatoes and seasonings to taste; simmer 15 minutes. Leftover
sauce may be frozen-place it in a tightly lidded plastic container.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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