MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eliche alla Puttanesca
Categories: Pasta, Seafood, Vegetables
Yield: 4 Servings

350 g (12 oz) Eliche Pasta spirals
25 g (1 oz) Butter
2 cl Garlic; crushed
50 g (2 oz) Anchovy Filets;
- drained, chopped
Black pepper
75 g (3 oz) Pitted Black Olives;
- sliced
2 tb Capers
400 g (14 oz) tin Chopped Tomatoes
1 tb Fresh Parsley; chopped

It can be argued that the 6 Nations rugby union championship
has its roots back to the late 1800's, when the teams of
England, Scotland Ireland and Wales played a similar
tournament then called "Home Nations".

There's even a complete menu consisting of a recipe from all
six countries! Happy Cooking, Eating, Rugby watching !

Bring a large pan of salted water to the boil, add the pasta
and cook for 10-12 minutes.

Meanwhile, melt the butter in a large saucepan add the
garlic and sauté gently until softened. Add the anchovies
and cook for a further 1-2 minutes.

Stir in the remaining ingredients, partially cover and
simmer for 5-7 minutes.

Serve immediately.

Serves 4

NOTES: I made this with oil-packed anchovies instead of
the more common salt-packed little eyebrows. But, a note
of warning - if you use the oil packed fish keep a salt
shaker handy. And maybe add a half-teaspoon of salt to
the sauce when cooking. - UDD

Recipe from: 2008 Six-Nations Rugby Recipes

From: http://www.recipes4us.co.uk/Six Nations Rugby.htm

Uncle Dirty Dave's Kitchen

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... In cooking, as in all the arts, simplicity is the sign of perfection.
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