Review of last recipe - Throw it out! Yuck! I don't know if it was the cabernet that made it so yuck because the cheddar was really good. I also chose not to make another stuffed mushroom recipe since I already know I have a winner with the Silver Palate .... so now on to the next category, Pasta/Salads/Sandwiches/Soups/Vegetables. The appetizer section in this binder was sparse. I know in the future, there will be more recipes, and they will be more complex.

TODAY'S RECIPE - AGNOLOTTI WITH PUTTANESCA
Don't know why I've never made a puttanesca since I love all the ingredients. Also, don't know what shape/kind of pasta agnolotti is, so will be looking up the definition after posting the recipe. Will let you know next time if I substituted.

1/3 c olive oil
2 c of 3/4" cubed italian bread
1 clove garlic, minced
2 lg onions, chopped
1/2 c chopped red peppers
1/2 c chopped green peppers
1/4 c drained capers
1 c sliced, pitted black Mediterranean olives
1 can (2 oz.) flat anchovy fillets, chopped
1 lb. green agnolotti
salt and pepper
grated parmesan cheese

Heat the oil and brown the cubes of bread. Remove bread cubes and add the garlic, onion and peppers to the skillet. Saute for 5 minutes. Add capers, olives and anchovies. Cook until just hot.

Cook the agnolotti in boiling salted water until al dente. Drain and put into a serving bowl. Add the sauce and toss together until well coated. Sprinkle with bread cubes. Salt and pepper to taste, and serve with grated parmesan cheese.

This really sounds delicious .. hope it is!