[Nuka Hiva, Marquesas Islands, French Polynesia; 08 56.68' S/140 09.83' W

This is a very quick and soul-satisfying meal with a piquant bite.  Share it with someone you love (otherwise he or she will not want to get too close to you for a day or so).  We cooked this dish for Tom and Anne of s/v Leonidas while anchored in Baie Hakatea, Ile Nuka Hiva.  We warned them that it would be very spicy and garlicky.  "That's okay, we like spicy food" they said.  And so they got it.  And raved about it, leaving not a scrap of food on their plates. 


Here is Philip's recipe:



One medium to large yellow onion, sliced into pieces

two tablespoons olive oil

5-6 cloves of garlic, minced

3-4 filets of anchovies

hot pepper flakes

one to two tablespoons dried basil or one cup chopped fresh basil

one 12-ounce can of plum tomatoes, cut up into pieces

one 4-ounce can of tomato sauce

one 2-ounce can of tomato paste

one to two teaspoons of capers

one to two teaspoons of black Kalamata olives, cut up into slivers

one pound of linguini

Parmesan or (preferably) Romano cheese, freshly grated

chopped basil for garnish


Saute onions, hot pepper flakes and anchovies (mash anchovies with fork) in olive oil until onions are translucent.  Add minced garlic and cook for one to two minutes more.  Add additional ingredients except for capers, basil garnish, olives and pasta.  Lower heat and cook for 10-15 minutes.  Add capers and olives and cook for one to two minutes more.  Add water to sauce if too thick.  Boil water and cook pasta al dente.  Serve pasta on plates and cover with sauce.  Garnish with fresh basil and grated cheese and serve with a dry red (preferably Italian) wine.  Serves four.