Name: Linguine Puttanesca
Ingredients: 1/4 c Olive oil; 2 lg Garlic cloves; or more to taste,; ; thinly sliced; 2 c Chopped canned plum tomatoes; 1/2 c Chicken stock; Salt; 1 lb Dry linguine or spaghetti; 1/2 c Minced pitted black olives; up to 1; 2 tb Chopped capers; 1/4 c Finely chopped fresh Italian parsley; 1/8 ts Dried red pepper flakes

There is no conflict between the gratification of desire and the enhancement of man’s pleasure, on the one hand, and fulfillment of God’s command on the other… The tension that often exists within us between a sense of duty and wholehearted spontaneity is a tension that arises from sin and a disobedient will. No such tension would have invaded the heart of unfallen man. And the operations of saving grace are directed to the end of removing the tension so that there may be, as there was with man at the beginning, the perfect complementation of duty and pleasure, of commandment and love.

John Murray

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Burt, Wolf	1	servings

INGREDIENTS

1/4	c	Olive oil
2	lg	Garlic cloves; or more to taste,
		; thinly sliced
2	c	Chopped canned plum tomatoes
1/2	c	Chicken stock
		Salt
1	lb	Dry linguine or spaghetti
1/2	c	Minced pitted black olives; up to 1
2	tb	Chopped capers
1/4	c	Finely chopped fresh Italian parsley
1/8	ts	Dried red pepper flakes

INSTRUCTIONS

TO PREPARE THE SAUCE: In a saucepan large enough to accommodate the sauce
and the pasta, over medium heat, add the oil. Add the garlic and cook for a
few seconds or just until it begins to turn golden. Add the tomatoes and
chicken stock and simmer for 2 to 3 minutes just to heat through. Keep the
sauce in the pan off the heat.
TO COOK THE PASTA: While the sauce is cooking, bring 4 quarts of salted
water to a boil. Add the linguine and cook for about 8 minutes or until
tender but still firm to the bite.
TO FINISH THE PASTA: Drain the linguine and return it to the sauce in the
pot off the heat. Toss the linguine with the tomato sauce, black olives,
capers, and parsley and season to taste with salt and red pepper flakes.
Converted by MC_Buster.
Per serving: 499 Calories (kcal); 54g Total Fat; (97% calories from fat);
1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1230mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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