Spaghetti alla puttanesca (bb)

Yield: 2 Servings

Measure Ingredient
1 \N 4 ounces thi spaghetti
2 tablespoons Olive oil
2 \N Cloves garlic, chopped
\N \N Pitted gaeta olives
1 pinch Salt, pepper and oregano
1 teaspoon Chopped parsley
4 ounces Chicken broth
\N \N Fresh basil leaves for garnish

Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce.

The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil.

Yield: 2 servings

(Recipe courtesy of Ennio and Michael restaurant) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN:BILL BOGGS CORNER TABLE SHOW #CT1A03 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

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