2 tb Olive oil

1/2 Onion, chopped

1/2 ts Thyme

1/2 ts Cayenne pepper

1/2 ts Black pepper

1/2 ts Basil

1 tb Chopped garlic

1 tb Worcestershire sauce

1/2 ts Tabasco sauce

2 c Diced peeled and

-seeded tomatoes 2 tb Sugar

1/2 c Green onions, chopped

3 c Chicken or shrimp stock

1 lb Vermicelli or linguine

1 lb Fresh shrimp, peeled

-and deveined * 1/2 c Grated parmesan cheese

* or substitute chicken Saute the onion in the olive oil for approximately four minutes.
Add the garlic and stir.
Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque).
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated cheese. Serve hot.
Serves 4-6

5 quarts water — (up to 6)

2 tablespoons salt plus fine sea salt — (up to 3)

14 ounces spaghetti — (up to 16)

2 garlic cloves

1 small hot red pepper or chili pepper flakes to

– taste 3 tablespoons extra virgin oil

1 pound cherry tomatoes

3 tablespoons coarsely chopped fresh basil — (up to 4)

Bring 5 to 6 quarts of water to a rolling boil.
Add 2 to 3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time.

While the pasta is cooking, saute the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt.
Cook over high heat until the tomatoes lose their shape.

Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water.
Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking.
Add more pasta water if the sauce gets too dry.

Sprinkle with chopped basil before serving.

1/4 c Olive oil — extra virgin

20 Kalamata olives — pitted and

-halved 1 tb Capers plus 1/2 ts.
marinade

5 Garlic cloves, chopped

1 c Tomatoes, coarsely chopped

1/4 c Basil leaves, some whole,

-some chopped in half Salt to taste pn Red pepper flakes 3/4 lb Macaroni pasta like penne

*Pasta with Marinated Tomatoes, Capers, Olives, Garlic, Chilies, and Herbs.
Author’s note: “This pasta dish would not be the same without the piquancy it picks up from the capers, and from its Italian name.
The dish loosely translates as ‘bad woman pasta,’ as several other lusty tomato and garlic and herb pasta dishes do. Legend has it that these dishes are so named because they are very aromatic and lure customers in when other charms fail.
Another explanation is that the dishes are so quick they can be prepared between customers.” Combine olive oil with olives, capers, garlic, tomatoes, basil, salt, and pepper flakes.
Let sit and marinate for half hour if possible.
Cook penne in rapidly boiling salted water until al dente.
Drain and toss with sauce.
Serve immediately, or let cool and enjoy as a salad.
Source: From Pantry to Table by Marlena Spieler