---------- Recipe via Meal-Master (tm) v8.03
 
      Title: WINTER GREENS PUTTANESCA
 Categories: Italian, Pasta
      Yield: 6 servings
 
      2    Roasted bell peppers
      1 c  Pitted imported olives
      6 c  Tender fresh spinach or
           -arugula, washed with tough
           -stems removed
      1 lg Garlic clove, finely minced
           Greshly ground black pepper,
           -to taste
      1 cn Anchovies, drained (2 oz)
    1/3 c  Extra-virgin olive oil
      8 oz Rigatoni or other wide-tube
           -pasta
           Coarsely grated Parmesan
           -cheese, for garnish (opt)
 
  When buying cheese for grating, get the best quality -
  Parmigiano Reggiano. A wedge will keep for a long time
  in your refrigerator if it's very well wrapped in
  plastic. As it may be expensive, consider that you've
  made a worthwhile investment.
  
  1. Cut roasted peppers lengthwise into 1/4" strips.
  
  2. Coarsely chop the olives.
  
  3. Place the spinach or arugula in a large bowl.
  Sprinkle with minced garlic and season generously with
  black pepper. Add the pepper strips and chopped
  olives. Toss everything together well.
  
  4. Cut anchovies in half crosswise and add to spinach
  mixture. Toss the mixture with olive oil.
  
  5. Before serving, bring a large pot of salted water
  to a boil and cook the pasta until AL DENTE. Drain
  pasta and rinse under warm water to remove excess
  starch; toss with the spinach mixture. Serve
  immediately, sprinkled with coarsely grated Parmesan
  cheese, if desired.
  
  Per serving: 330 calories, 17 grams fat, 7 milligrams
  cholesterol.
 
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