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Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the garlic, red pepper flakes, artichokes, leeks and parsley and cook

Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the garlic, red pepper flakes, thyme, salt, pepper, bell peppers and

Grease a 9 x 13 inch baking dish and set aside. Bring the ater to a boil in a large pot. Heat the olive oil, garlic, anchovy paste, red pepper flakes and black pepper in a large saute pan set

Bring the water to a boil in a large pot. Heat the olive oil, red pepper flakes and garlic in a large saute pan set on medium-high heat, until ti begins to sizzle and the garlic begins to brown, about

Bring the water to a boil in a large pot. Heat 2 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Cook the asparagus, succhini and squash for 3-4 minutes,

Sprinkle the eggplant with 1/4 teaspoon of the salt and place in a colander. Put a plate on top of the eggplant and weight it down with several cans to help squeeze the bitter juces from the eggplant. Drain for

Bring the water to a boil in a large pot. Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the inion is soft and

Bring the water to a boil in a large pot. Heat the cream, garlic, salt and pepper in a medium saucepan set on medium heat until it reaches a simmer, about 7 minutes. Continue to simmer the cream mixture occasionally

The day befor serving, place all the ingedients, including the egg shells, in a large stock pot and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 1 1/2 hours. Skim any foam that

Preheat the oven to 350 F. Cook the pasta in a large pot of boiling water according ot package directions for just tender. Drain well, cut it into 2-inch pieces and transfer to a large bowl. Add the basil, parsley, garlic,