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Bring the water to a boil in a large pot. In a large saute pan set on high heat, heat the olive oil until sizzling, about 2 minutes. Add the garlic, red pepper flakes, onion, peas and asparagus and

Slice the eggplants lengthwise into thin slices. Sprinkle with 1 1/2 teaspoons of the salt and lay the slices on toop of one another in a large colander. Place a dish on top and weight it down (2 large

Bring the water to a boil in a large pot. Cook the lasagna noodles according to package directions. Drain and lay them flat on a baking sheet. Use 2 tablespoons of the olive oil to brush both sides of

For the Pesto Sauce, process the basil, garlic and pine nuts to a smooth paste in a food processor. Add the cheese, salt and pepper and pulse to mix well. With the machine running, add the olive oil in

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

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

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

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,

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

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