I began to have a new kind of apprehensions and ideas of Christ, and the work of redemption, and the glorious way of salvation by Him. An inward, sweet sense of these things, at times, came into my heart; and my soul was led away in pleasant views and contemplations of them. And my mind was greatly engaged to spend my time in reading and meditating on Christ, on the beauty and excellency of His person, and the lovely way of salvation by free grace in Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian		1	Servings

INGREDIENTS

4		Garlic cloves; minced
4	tb	Olive oil
2	cn	(28-oz) ready-cut tomatoes
1	cn	(16-oz) pitted whole black olives; drained
6	tb	Capers; with juice
12		Fresh basil leaves; chopped
1	pn	Red pepper flakes
		Pepper to taste
		Grated cheese

INSTRUCTIONS

Saute garlic in the oil until golden brown. Add the tomatoes and simmer for
10 minutes. Add olives, capers, basil, red pepper, and pepper. Simmer in an
uncovered pot for 20 minutes, stirring gently until sauce has thickened.
Serve on 1 1/2 pounds of pasta cooked al dente. Serve with grated cheese
and hot Italian bread and wine. Excellent for gypsies, harlots, starlets,
or just plain friends. Serves 4 to 6 OPTIONAL: A small can of anchovies can
be added to the sauce. This is very traditional; however, I don't use them.
Posted to recipelu-digest by QueenBerta@aol.com on Feb 6, 1998

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