OCT 2009 HealthyLife.Net Listener Newsletter

Pasta La Jolla
Peter, Hall and Tripp Sprague and Fred Benedetti

o 3 large bell peppers (1 red, 1 yellow, and 1 green)
o Olive oil
o 1 lb pasta (any kind; my dad favors linguine)
o 3-6 cloves fresh garlic (to taste)
o 4-6 oz whipping cream
o 2 oz (drained weight) capers
o 1 C grated Parmesan cheese

Fill the largest pot you have with water, to within 1" of the top. Cover. Place covered pot over high heat. Cut and remove stems and white-ish "ribs" from the bell peppers, then slice into very thin strips. Place a large frying pan over medium heat. Pour enough olive oil into the frying pan to cover about a quarter of the surface. Place bell pepper strips into the heated pan, stir, and cover. When the water in the large pot has come to a boil, slide pasta in-you may want to break it in half, lengthwise. Stir pasta for a minute or so with a wooden spoon to prevent it from sticking to bottom. Keep it at a moderate boil. With wooden spoons, regularly stir and mix up pepper strips so that they cook evenly. Between stirrings, chop garlic into small pieces. Regularly test the texture of the cooking pasta by chewing on a piece. Cook until it is al dente. When pasta is done, pour it and all of the water into a colander, so the pasta can be as dry as possible. Pour a little olive oil and the cream into the pot in which the pasta cooked. Add the cooked strips of bell pepper, garlic, and capers. Add the pasta to the same pot. Stir, adding small amounts of Parmesan cheese until the sauce is thickened to your satisfaction.

Peter and his brother, Tripp, their father, Hall, and Fred Benedetti are principals in SBE (Strivin' to Break Even) Records. SBE has released several albums, including the award-winning Blurring the Edges. Over his thirty plus years as a professional, multi-award-winning musician, Peter Sprague has evolved into a musical powerhouse, having produced and or played on over 250 recordings. Though Peter's roots are deep in bebop and Brazilian rhythms, he is prolific in many styles of music. Peter has published eleven songbooks of his own music, including The Peter Sprague Guitar Technique, which is required study at Grossmont College in San Diego, California. Peter, who was inspired by his father's love of jazz music, has studied with such guitar greats as Pat Metheny, Madame Challof, and Albin Czak and has played with renowned artists such as Art Pepper, Hubert Laws, Chick Corea, Alfonse Mouzon, Al Jarreau and many more. He also has a group called the Peter Sprague String Orchestra. Peter taught music at both Musicians Institute in Hollywood and California Institute of the Arts in Los Angeles. Web site: www.petersprague.com