Spaghetti with Olives and Capers

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            FOOD FUNNY
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Thanks to Barb Jernigan for this one:

A game warden finds a man at a popular trout fishing spot with
two dozen trout swimming in a bucket. "That's way over the limit,"
he says. "You're under arrest."

"But officer, please," the man says, "these are my pet fish from
home. I just bring them down here to let them swim free once a
week. When I whistle, they all come back and get into the bucket
to go home."

"I don't believe it," says the warden. "Show me." The man promptly
dumps the trout into the stream and gazes after them as they swim
away. After a minute, the warden says, "OK, how long?"

"How long what?" says the man.

"How long till you call the fish back?"

"What fish?"

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            TODAY'S RECIPE
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Several dishes from the Naples area are named for the local volcano,
hence the "alla Vesuviana" appellation of this classic dish.

Spaghetti with Olives and Capers (Spaghetti alla Vesuviana)

3 Tbs (45 ml) olive oil
1-3 cloves garlic, finely chopped
A pinch of crushed red pepper flakes
2 cups (500 ml) canned tomatoes with their liquid, chopped
Salt and freshly ground pepper to taste
8-12 green olives, pitted and chopped
8-12 Kalamata olives, pitted and chopped
2 Tbs (30 ml) capers
1 tsp (5 ml) chopped fresh oregano leaves or 1/2 tsp
(2 ml) dried
1 lb (450 g) spaghetti or other thin noodle, cooked
according to package directions

Heat the oil in a large skillet over moderate heat and saute the
garlic and red pepper flakes for about 2 minutes. Add the tomatoes,
salt, and pepper and cook uncovered until most of the liquid has
evaporated, 15 to 20 minutes. Add the olives, capers, and oregano
and cook for 5 minutes. Add the cooked pasta to the skillet and
toss to combine. Serves 4 to 6.
Received on Wed Feb 15 07:55:41 2006