Name: Spaghetti Alia Puttanesca Bianca
Ingredients: 1/2 c Extra-virgin olive oil; 6 Anchovy fillets, chopped; 1 ts Garlic, finely chopped; 1 tb Flat-leaf parsley, finely chopped; 2 tb Capers; 10 Black olives, pitted and sliced; Salt to taste; 2 tb Plain dried bread crumbs

God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		Pasta	2	Servings

INGREDIENTS

1/2	c	Extra-virgin olive oil
6		Anchovy fillets, chopped
1	ts	Garlic, finely chopped
1	tb	Flat-leaf parsley, finely chopped
2	tb	Capers
10		Black olives, pitted and sliced
		Salt to taste
2	tb	Plain dried bread crumbs

INSTRUCTIONS

Bring 4 qt. of water to a boil in a large saucepan or pot, add 1 Tbsp.
salt, and drop in the pasta all at once, stirring until the strands are
submerged. Put the olive oil and anchovies in a large skillet over a medium
heat and cook, stirring with a wooden spoon, until the anchovies have
dissolved. Add the garlic and saute until it just begins to change color.
Stir in the parsley, capers, and olives, season with a little salt and cook
for 1-2 minutes. Remove from the heat and set aside.
When the pasta is cooked al dente, drain and toss it with the sauce, adding
the bread crumbs. Taste for salt and serve at once.
Prepared and tested with love by Doris Guyer
Recipe by: Lifetime Online:  Dorling Kindersley Posted to Kitmailbox Digest
by "Beach_Bum@usa.net" <Beach_Bum@usa.net> on Apr 22, 1997

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