Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Gary Michuta to look at how Vatican II sent ripple effects through Protestantism. Other guests include Rita Heikenfeld with more meatless Lenten recipes, and pastoral counselor Kevin Prendergast on the importance of reconciling with our neighbors. Plus news, weather, sports and more…
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A Prayer Through the Intercession of St. Joseph
Joseph, with Jesus and Mary, you knew hunger, uncertainty, and illness.
You turned your heart to God to lift up your needs and those of your family.
In faith you accepted the Father’s response as events unfolded.
Be with me today as I offer my requests to the Father.
Joseph, let me recognize God’s will as I open my hands to accept what God bestows in loving kindness.
With tenderness, God fills creation with life and love.
Open my eyes to the wonders that God works without ceasing.
Let me learn the true intention behind my request so that I may discover
within myself the lowly one that God commends. Amen.
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RITA HEIKENFELD’S VEGETARIAN SMALL BATCH PASTA PUTTANESCA WITH CANNED TOMATOES
If you want to make a full batch with 1 pound of pasta, you can double the ingredients, but do taste as you go along regardless. Adding more of any ingredient is easy, taking away is not. Taste as you go.
Note that the capers are drained, rinsed and drained again. Otherwise, they may be too assertive in the sauce.
Also I didn’t add any salt to the sauce due to the saltiness of the capers and anchovies.
Ingredients
1/2 pound pasta
3-4 tablespoons olive oil
1-1/2 teaspoons minced garlic/2 nice cloves
1/4 teaspoon red pepper flakes
3/4 teaspoon anchovy paste – or 1 small anchovy, smooshed (opt but good)
14.5 oz canned diced tomatoes with juice or equivalent frozen/roasted thawed
1 tablespoon capers, drained, rinsed, drained
1/4 cup coarsely chopped or sliced Greek olives
Parmesan cheese and fresh minced parsley (parsley is optional)
Instructions
While pasta is cooking, make sauce:
Pour olive oil in large skillet over low heat.
Add garlic, red pepper flakes and anchovy paste.
Cook, stirring constantly, just until garlic is fragrant but not brown, a couple of minutes.
Careful here, you don’t want the garlic to burn.
Stir in tomatoes, capers and olives and bring up to medium heat.
Cook until slightly thickened, stirring occasionally. My sauce was done by the time pasta was cooked.
Drain pasta, pour sauce over and garnish with parsley and Parmesan.
Anchovy filets vs paste
Each filet equals about 1/2 TO 3/4 teaspoon paste
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