"Hungry Planet: What the World Eats"

Piera Marretta's Pasta with Anchovies

4 cloves garlic, minced
2 T olive oil
1 oz anchovies
1/2 lb tomato puree
1 cup water
2 oz golden raisins
6 T pine nuts
2 T salt
2 T pepper
2 T sugar
7 oz bread crumbs
1-1/4 lb spaghetti
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• Saute garlic in 1 T olive oil over medium heat for 5 minutes, until garlic is golden brown but not burned. Add anchovies and saute until they begin to soften and break apart. Add tomato puree, water, raisins, pine nuts, salt, pepper, and sugar.
• In a separate pan, brown bread crumbs with remaining olive oil. Add more oil while cooking if necessary to prevent burning, but mix well and don't soak crumbs in oil.
• Bring salted water to a boil in a large pot. Add pasta and boil until cooked al dente.
  
• Drain pasta and mix with sauce. Sprinkle with bread crumbs and serve.

Ka Lita's Pork in Sour Soup

2 lb pork, sliced into 1" cubes
4 cups water (preferably from rice washing)
1/2 t salt
2 oz tomatoes, cut into wedges
2 oz onion, cut into wedges
1 cup eggplant, chopped into cubes
1 cup okra
4 oz daikon, cut diagonally
12 oz tamarind
1/2 t fish sauce (or to taste)
11 oz water spinach
1/2 oz hot green pepper
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• Boil pork in water with salt, tomatoes, and onions.
• When pork is almost tender, add eggplant, okra, and daikon.
• Meanwhile, boil tamarind with 1 cup water in a separate pot.
• Using a fork, grind on tamarind to release juice. Pour tamarind extract and fish sauce into pot.
• Simmer for 5 minutes and then add water spinach and hot green pepper just before turning off heat.
• Serve hot with rice and fish sauce.

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