In this issue:
Video of the Week: Newport Round 6
Press the "play" button above to see a full sample round from the Art of Strength: Newport DVD. It's actually a nice 3 drill circuit that you could use today. Just repeat this round 3 times with a 30 second breaks and you will have a great 10 minute workout.
Feedback from the mailbag
Anthony,
I thought I would share some success I had following your program in the E-book.
A month ago, I was not comfortable doing a get-up with the 20kg, and even the 16kg was an adventure. My conditioning left a bit to be desired.
After four weeks of work, I was able to do 6 solid get-ups with good, stable form with the 24kg last night in five minutes. After some rest, I did a 5 minute snatch test with the 16kg and was able to complete repetition 100 as time expired.
My results may or may not be typical, but the Program Minimum worked for me if followed as specified in your E-book. I did the wall squats, halos, and pumps as well at the beginning of your workbook.
I will be travelling next week on business and attending Unlock on the 27th-29th. On the 30th, my journey begins anew with either another 4-6 weeks of the Program Minimum or a cycle of the Rite of Passage.
Thanks for all the work you do to promote kettlebells - the information you distribute in your newsletter is excellent.
Charley Allen
Houston, TX
Minute of Style: Anthony's Pasta Arrabiatta
This pasta along with all'Amatriciana and their variations are favorites in Roman trattorias. All'Amatriciana, with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the old Roman trattorias, osterias, and tavole calde, where Romans take their meals, and so all'Amatriciana has become a Roman style of pasta. Penne all'arrabbiata, without the cured pork, simply means "enraged pasta," referring to the heat of the peppers.
Control the heat of the dish by using more or less hot red pepper.
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 28 oz can Italian tomatoes with their juice, chopped or 1 1/2 lb fresh tomatoes
1 or 2 dried hot red chilies, broken into pieces, or 1 t hot red pepper flakes to taste
Salt to taste
1 lb penne or other short thick round pasta
2 TBSP chopped parsley for garnish
6 quarts water
- HEAT the oil in a heavy saucepan over medium-high heat and sauté the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
- SAUTÉ the garlic, stirring constantly, until it is just beginning to turn golden - about 6 minutes.
- ADD the tomatoes and chilies, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 20 minutes with canned tomatoes.
- CONTINUE cooking until the tomatoes are soft and the sauce is dense but not pureed - 15 - 20 minutes.
- REMOVE from the heat and taste for seasoning, adding more salt if necessary.
- COOK the pasta.
- DRAIN thoroughly, turn into a warm serving bowl, and pour the sauce over it, mix well. Add shaved Parmigiano Reggiano cheese.
- SERVE immediately.