Spaghetti With Tomatoes,capers,olives,anchovies

When culture rushes down on your family and the professing church is trying to imitate the world itself, how will your family keep from being swept away in its path? Only through the Word of God! Family worship, on a daily basis, is your hope that they will stand like steel piers against the prevailing tide... In India there was a custom of throwing babies into the Ganges River as a sacrifice to the gods. If we are unwilling to do any more than merely take our children to church, we might as well be throwing them into the river of the culture. This is an explanation why many children of Christian parents are so often no different than the world’s. They have been given to the gods by their parents – thrown in with hands of neglect.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
		Capers, Pasta	1	Servings

INGREDIENTS

1/3	c	Plus 2 Tb extra-virgin olive
		oil
6		Anchovy filets, chopped
1/2	t	Finely chopped garlic
3	c	Canned whole peeled tomatoes
		with their juice
		coarsely
		chopped
		Salt
2	t	Coarsely chopped fresh
		oregano or 1/2 tsp dried
2	T	Capers
8		Black olives, pitted and
		julienned up to 10

INSTRUCTIONS

Put all but 1 tablespoon of the olive oil and all the anchovies in a
large skillet over a low heat and cook, stirring with a wooden spoon,
until the anchovies dissolve. Add the garlic and cook for about 15
seconds, taking care not to brown it. Raise the heat to medium-high
and add the tomatoes with a pinch of salt. When the sauce comes to a
boil, turn the heat down and simmer until the tomatoes have reduced
and separated from the oil: 20-40 minutes depending on the size of  the
skillet. Remove from the heat and set aside. You can prepare the  sauce
ahead of time up to this point and refrigerate it.  Bring 4 quarts of
water to a boil in a large saucepan or pot, add 1  tablespoon of salt
and the pasta, stirring until the strands are  submerged. When the
pasta is halfway done, return the skillet with  the sauce to a medium
heat, adding the oregano, capers and olives.  When the pasta is cooked
"al dente", drain and toss with the sauce in  the skillet over a low
heat, adding the remaining tablespoon of olive  oil. Taste for salt and
serve at once.  NOTES : For 1 lb dried, store-bought pasta Posted to
KitMailbox  Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 26,
1998

A Message from our Provider:

“Trading in futures? What about yours in heaven?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 513 Calories From Fat: 315 Total Fat: 36.1g Cholesterol: 0mg Sodium: 3036.9mg Potassium: 2060.6mg Carbohydrates: 45.5g Fiber: 18.6g Sugar: 18.4g Protein: 15.5g