Hail To the Chef
Magickal Recipes of Ron Miller
reprinted from the Compost NewsLetter
[These recipes appeared in the Compost NewsLetter during 1990-92, while Ron was the executive chef of the Ristorante Donatello in San Francisco. All Magickal interpretations and comments are by Valerie Walker.]
Pasta alla Puttanesca
["Pasta alla Puttanesca" translates to "Whores' Pasta." It seems appropriate for Beltaine -- vw]
1 pound dried pasta
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
3 anchovy fillets, finely chopped
6 tomatoes, peeled, seeded and chopped (or 1 14 oz. can Italian plum tomatoes)
1 cup pitted black or green olives
4 tablespoons capers
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper
Cook the pasta in a large pot of boiling, salted water until it is al dente.
While the water for the pasta is heating, heat the olive oil in a large heavy skillet. Add the garlic and anchovies and cook gently until they are almost melted, about 5 minutes. Stir in the chopped tomatoes (if using canned tomatoes add the juice also), olives and capers. Cook for another 5 minutes. Add the chopped parsley and season to taste with salt and freshly ground black pepper.
When the pasta is ready, drain it and toss with the sauce. Serve immediately.
Serves six.
The Chef