National Pasta Association photo
Linguine with Tomato-Anchovy Sauce
won a national recipe contest, in the
category for inexpensive meals.

"Both my husband and I cook for a hobby," said isle nurse practitioner Helen Eschenbacher, whose Linguine with Tomato-Anchovy Sauce entry -- at $1.50 per serving -- topped the exceptionally inexpensive category.

"It's my husband's recipe, but I got up the energy to put it in the contest. However, he does most of cooking around here."

Eschenbacher's spouse, Greg Arnberg, said diners shouldn't fear the recipe's ounce of anchovies per serving.

"Most people aren't real big on anchovies," said Arnberg, an Army retiree and master's degree candidate at Hawaii Pacific University.

"But they wouldn't know there are anchovies in the recipe unless you told them, because the anchovies dissolve in the sauce. You don't see them.

"For people who are real picky about anchovies, make sure there's grated Parmesan cheese to put on the dish.

"If you kind of leave the (anchovy) oil in the sauce, there's more of an anchovy taste, which Helen likes. But you kind of have to be careful; some brands are saltier than others."

Renowned chef Larry Forgione led the judging panel enlisted by the National Pasta Association, which announced that March is National Noodle Month.

Other winners included Hearty Fiesta Cassoulet by Maya Kline of Boise, Idaho (grand prize), a chowder-like combination of smoked sausage, black beans and corn; and Fish For Compliments by Amelia Hard of Portland, Ore., (exceptionally delicious category), a seafood assemblage of shutome (swordfish), Kalamata olives, golden raisins, capers and dry white wine.

National Pasta Association photo
Easy & Elegant Vermicelli, with sun-dried
tomatoes, artichokes, and walnuts, was the winner in
the Quick and Easy category.

Eschenbacher won a year's supply of pasta plus $500 donated to the food bank at St. Patrick's Church in Kaimuki.

Recipes follow for some of the "Exceptional Pastabilities" winners.

For all the winning recipes and other ideas for cooking with pasta, visit the association's web site, http://www.ilovepasta.org.

1 pound linguine, uncooked
2 tablespoons olive or vegetable oil
2 garlic cloves, coarsely chopped
28-ounce can whole tomatoes
2 tins (2 ounces each) flat anchovy fillets, drained and chopped
1 teaspoon sugar
1/2 cup fresh parsley, finely chopped
Freshly ground black pepper

In a heavy skillet, heat oil over medium heat. Add garlic and saute until tender, about 2 minutes. Add tomatoes, anchovy fillets and sugar. Cook over moderate heat, breaking up the tomatoes, stirring occasionally. Bring mixture to a boil, then reduce to a simmer for 15 to 20 minutes. Add parsley and black pepper to tomato mixture and stir.

Toss sauce with hot pasta and serve immediately. Makes 4 servings.

1 pound angel hair, uncooked
2 cans (14-1/2 ounces each) tomatoes, diced
2 cans (15-1/2 ounces each) black beans
2/3 cups frozen corn
9 ounces smoked sausage, thinly sliced
2-1/4 teaspoons garlic salt
1 teaspoon red pepper flakes (optional)
2 tablespoons grated Jack cheese (optional)

To serve, ladle into soup or chowder bowls. Garnish with grated red pepper and Jack cheese, if desired. Makes 12 servings.

1 pound angel hair, uncooked
8 ounces marinated sun-dried tomatoes, chopped
6 ounces marinated artichoke hearts, drained, chopped
8 ounces Gorgonzola cheese, crumbled
1 small bunch basil (about 9 leaves), torn
1 cup coarsely chopped walnuts, toasted
Dash ground cayenne pepper

Add sun-dried tomatoes, artichokes, Gorgonzola and half of the torn basil into pot of pasta. Toss well.

Transfer to a serving platter. Sprinkle with remaining basil, toasted walnuts and dash of ground cayenne. Serve hot. Makes 8 servings.