Name: Pasta Al'olio
Ingredients: 1/2 lb Thin spaghetti; 4 oz Olive oil; 4 Cloves garlic; finely minced; Salt and white pepper; 2 tb Chopped parsley

If we are living our lives productive physically and emotionally as God intended we should never feel guilty about taking a break. Sometimes a nap or day off or vacation is the best thing we can do. We need the solitude to recharge and reflect. We retreat not in defeat, but we retreat in order to come back stronger and refreshed. Even when the Gospel needed to be proclaimed, Jesus and His disciples took time away from the crowds (Mk. 6:31; Lk. 9:10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Philadelphia	Pasta	4	Servings

INGREDIENTS

1/2	lb	Thin spaghetti
4	oz	Olive oil
4		Cloves garlic; finely minced
		Salt and white pepper
2	tb	Chopped parsley

INSTRUCTIONS

1. Cook spagetti in 1 Qt. of boiling salted water for 6 to 8 minutes or
until al dente. Drain immediately.
2. Place oil in saute pan and heat over medium flame. Add garlic and saute
until soft but not burned.
3. Add pasta, salt, and white pepper to taste. Add parsley, swirling the
pan until pasta is hot. Serve.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO, DUCHI
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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