Pasta Putanesca

I came across this recipe the other day and realized it was also a vegan recipe, so I thought I'd try it out and see how it tasted. It's good and it had just the right amount of spice to it.

Group 1:

1/4 c. olive oil
2-3 tbsp. coarsely chopped garlic
1 tsp. rosemary
1/2 tsp. crushed red pepper

GROUP 2:
1/2 c. chopped black olives (kalamata best)
1 tbsp. capers
Optional: Sliced artichoke hearts

GROUP 3:
1 c. chopped plum tomatoes
1/4 c. tomato puree (tomato paste)
*asparagus or any other vegetable you want

Saute group 1 in heavy skillet. Add group 2. Saute briefly. Add group 3. Cook 10 minutes. Meanwhile cook spaghetti. Toss cooked spaghetti and sauce in a serving bowl. Serve with grated cheese and chopped parsley.

The Best Chocolate Frosting Ever

4 squares unsweetened bakers chocolate
1/4 cup butter
1 16 oz pkg powdered sugar
2 eggs
1/2 cup milk
1 tsp vanilla

1 pan ice water*

Melt chocolate and butter over low heat (warm setting if your stove has it). Combine everything else in a bowl. Set bowl in pan of ice water. Blend all ingredients and slowly add chocolate mixture to bowl. Beat until stiff (this takes between 5 and 10 minutes).


*I use a large cooking pot that my mixing bowl fits into perfectly.