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Robin and I are so proud of our friendship with Joe Levich, former owner of Flying Pie Pizza in Boise, owner of Levco Remodeling and retired Ada County (Idaho) Paramedic. Robin (RN Ret) first met Joe in San Francisco at Alta Bates Hospital, as he was a paramedic there also. Then he moved to Boise where he was continued as a paramedic. Levco remodeled our kitchen and bathroom. A fantastic job!
Robin has been very sick young lady (she’ll always be young) since September of last year and Joes’ duties have kept him from visiting her. He made arrangements to come visit her and said he would bring dinner and asked “What should he bring, Grilled Cheese or pizza?” He being the Pizza King, the answer was easy – Pizza!
Joe the Pizza King, flipping the dough
Pizza and ingredients ready to go in the oven
Cooked and ready to be devoured!
Pieces cut out of the pizza
Robin at RN Graduation several years ago – 45 years ago
It was a great time and we thank Joe for bringing AA of the ingredients and prepping and cooking supplies. All of the photos are natural and some are AI altered. Hope you enjoy this Fun Post. The pizza was great and Joe Levitch your friendship IS great!
This is really a good version of spaghetti, full of flavor. I have made it before, several times, but I have no idea where the recipe is. Can’t even find it on my computer. I came across this one which is very similar to the one I have made. Fun to make, it only takes about 20 minutes as long as you have all the ingredients prepped. Have a go with it and have fun making it. A classic Italian dish.
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Source: adapted from Serious Eats Bob and Robin Young, Boise, ID The Captain’s Shack 10 January 2025 PDF: CS-Spaghetti-Puttanesca.pdf Note: Pasta that packs an aromatic punch, thanks to garlic, anchovies, capers, and olives. Go light on the additional salt. The anchovy, cspers and olives have plenty. Prep: 15 mins Cook: 20 mins Total: 20 mins Serves: 3 to 4
Ingredients: 6 T (90ml) Extra-Virgin Olive Oil, divided 4 med Garlic Cloves, thinly sliced or finely chopped by hand 4 to 6 Anchovy Fillets, finely chopped (1 1/2 to 2 tablespoons) Large pinch Aleppo Pepper ¼ c Capers, drained and chopped (about 2 ounces; 60g) ¼ c chopped Pitted Black Olives (about 2 ounces; 60g) 1 c (225g) Whole Peeled Tomatoes, preferably San Marzano, roughly broken up by hand, about half a 14-ounce can One 5-ounce (140g) can Oil-Packed Tuna (optional) Celtic Sea Salt 8 ounces (225g) Dried Spaghetti Small handful minced Fresh Parsley Leaves 1 oz (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving ¼ t freshly ground Tellicherry Black Pepper Directions: In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. Adjust heat as necessary to keep it gently sizzling. Add capers and olives and stir to combine. Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat. Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce. Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dent olive oil, parsley, and cheese. Season with salt and pepper. Serve immediately with more grated cheese at the table. Serve with a good red wine, like merlot.
We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward. The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.
The dish is cooked in a large cast iron skillet.
Here it is plated with a topping of Italian Parsley
It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.
Boise Foodie Guild 