Name: Pasta Puttanesca (Vermecelli with Hot Sauce)
Ingredients: 2 tb Olive oil; 3 Cl Garlic; minced; 2 oz Anchovies; drained; 6 c Tomatoes, peeled; pureed; 1 c Green olives; pimiento-stuff; 1/2 c Black olives; chopped; 2 tb Capers; 1 ts Basil leaves; crumbled; 1/4 ts Hot pepper flakes; or to tas; 1/4 c Chopped parsley; 1 1/2 lb Vermicelli

All experiences of suffering in the path of Christian obedience, whether from persecution or sickness or accident, have this in common: They all threaten our faith in the goodness of God and tempt us to leave the path of obedience. Therefore, every triumph of faith and all perseverance in obedience are testimonies to the goodness of God and the preciousness of Christ – whether the enemy is sickness, Satan, sin or sabotage. Therefore, all suffering, of every kind, that we endure in the path of our Christian calling is a suffering "with Christ" and "for Christ." With Him in the sense that the suffering comes to us as we are walking with Him by faith, and in the sense that it is endured in the strength that He supplies through His sympathizing high-priestly ministry (Hebrews 4:15). For Him in the sense that the suffering tests and proves our allegiance to His goodness and power, and in the sense that it reveals His worth as an all-sufficient compensation and prize.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood		Spice mix, Seafood	1	Servings

INGREDIENTS

2	tb	Olive oil
3		Cl Garlic; minced
2	oz	Anchovies; drained
6	c	Tomatoes, peeled; pureed
1	c	Green olives; pimiento-stuff
1/2	c	Black olives; chopped
2	tb	Capers
1	ts	Basil leaves; crumbled
1/4	ts	Hot pepper flakes; or to tas
1/4	c	Chopped parsley
1 1/2	lb	Vermicelli

INSTRUCTIONS

Heat the oil in a large heavy saucepan and saute the garlic until pale
gold in color. Add the anchovies and stir, breaking them apart with the
back of a wooden spoon. When the anchovies have dissolved, add the tomatoes
and bring quickly to a boil. Reduce heat and simmer for 10 minutes,
stirring occasionally. Stir in green and black olives, capers, basil and
hot pepper flakes to taste. Bring to a steady, gentle simmer and cook for
15 minutes. Adjust seasonings. Stir in the parsley and cook until the sauce
has thickened. Cook the vermicelli according to directions until al dente.
Drain. Toss with enough of the sauce to coat the pasta well.
Serve any remaining sauce on the side.
Serves 6-8.
Recipes sent to me from Bill, wight@odc.net

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