INGREDIENTS

INSTRUCTIONS

1997    
If you are using salted anchovies, rinse them thoroughly under running
water and strip away their bones. Then chop them coarsely. (If you are
using oil-packed anchovy fillets, simply chop them.)  In a large
saucepan over medium-low heat, gently sweat the garlic in  the oil.
When the garlic is soft, add the anchovies and cook,  stirring with a
fork and pressing the anchovies to dissolve them in  the oil.  Add the
chopped tomatoes and cook just long enough to soften them and  release
their juices. Add black pepper and, if you wish, the pepper  flakes,
and cook a few minutes more to blend the flavors. Stir in any  of or
all of the other possible ingredients -- capers, olives, and  parsley,
reserving a little parsley for a garnish.  Bring a large pot of lightly
salted water to a rolling boil. Drop in  the pasta and cook until
almost done -- about 10 minutes. Drain the  pasta and turn it into the
pan with the sauce. Stir to mix well and  let the pasta finish cooking
in the sauce, another 2 minutes. Turn  into a heated serving bowl,
garnish with parsley, and serve  immediately.  In years past, on the
night of June 24, the Feast of St. John or San  Giovanni, true Baresi
celebrated midsummer's eve by taking their  tables outside and dining
in the streets or on overhanging balconies  from which they could call
to each other and carry on conversations  and flirtations. "True"
Baresi are denizens of the old town, living  in the crowded warren of
narrow streets and alleys and overarching  white-washed walls that
still curls like a North African medina  around the harbor's edge
beside the beautiful twelfth-century church  of the city's protector,
St. Nicholas of Nyra, now of Bari. (Even  among themselves, the Baresi
have a reputation for thievery so it's  not at all surprising that they
seem to have entered Christian  history in the year 1087, when a group
of Barese businessmen of the  time stole into the Greek city of Myra on
Turkey's Agean coast and  made off with the relics of the local saint,
Nicholas, whom they  later set up as the patron of Bari. And, yes, he
was the original  Santa Claus.)  On this, the longest (or almost) night
of the year, the traditional  dish served is vermicelli, spaghetti, or
penne with a simple sauce of  oil, garlic, anchovies, and tomatoes.
Some add capers, some hot chile  peppers and parsley, some olives,
either black or green, but the  basic idea is a quick, fresh, simple
dish that celebrates the flavors  of summer.  Excerpted from FLAVORS OF
PUGLIA, by Nancy Harmon Jenkins. Copyright  © 1997 by Nancy Harmon
Jenkins. Excerpted by permission of Broadway  Books, a division of the
Bantam Doubleday Dell Publishing Group, Inc.  All rights reserved.
Recipe by: FLAVORS OF PUGLIA, by Nancy Harmon Jenkins Posted to
MC-Recipe Digest V1 #667 by Rooby <MsRooby@sprintmail.com> on Jul 12,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 2.3mg
Sodium: 371mg
Potassium: 164.7mg
Carbohydrates: 4g
Fiber: 1.2g
Sugar: 1.8g
Protein: 1.5g