| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
4 |
Servings |
INGREDIENTS
| 3 |
cn |
Tomato — with juice |
| 5 |
|
Cloves garlic — finely |
|
|
Chopped |
| 1 |
cn |
Black olives — halved |
| 1 |
|
Jar green olive — halved |
| 1 |
cn |
Anchovies — chopped |
| 1 |
tb |
Thyme |
| 2 |
tb |
Oregano |
| 1 |
tb |
Basil |
| 3 |
tb |
Olive oil |
| 1 |
pk |
Pasta |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat the olive oil over medium heat and saute the garlic and the ancovies
for two minutes.
Add the tomates, the olives, and the spices to the sauce and simmer,
covered over low heat for forty minutes.
Boil water and cook the pasta until just a bit more al dente than you like.
Drain the pasta and add to the sauce. Simmer for another 5 to 10 minutes to
finish cooking the pasta.Serve.
Recipe By : Adam Kirwan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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