Marilyn Horne began her musical studies with her father and first sang in public at the age of four. She studied voice with William Vennard and song/recital works with Gwendolyn Koldosky at the University of Southern California. In 1954 at age 20, she was Dorothy Dandridge's singing voice in the motion picture of Oscar Hammerstein's Carmen Jones. The same year, she made her operatic debut with the Los Angeles Guild Opera performing in The Bartered Bride as Hata. Her opera career has included three years at Germany's Gelsenkerchen Municipal Opera and has often performed with Paul Hindemith, Dmitri Mitropoulos, and Igor Stravinsky, who dedicated his last work, instrumental arrangements of Two Hugo Wolf Sacred Songs, to Horne. Horne's Grammy-winning recordings include Hendel's Semele (Deutsche Grammonphon), In Concert at the Met with Leontyne Price and Marilyn Horne and Carmen (conducted by Leonard Berstein). She has been called the "Star-Spangled Singer" by the Washington Post and "...the most American of all opera singers" by the New York Times. Her illustrious performing career is also enhanced by two exciting dimensions: the 1993 inception of THE MARILYN HORNE FOUNDATION, a non profit organization devoted to exclusively to the art of vocal recital, and her position a Vocal Program Director at the Music Academy of the West. Marilyn is a delightful companion. She has a cute kitchen in a wonderful Manhattan apartment that overlooks the spread of Central Park. We bought fresh broccoli and asparagus in a nearby market and had a wonderful time laughing as we cleaned and cooked the vegetables. She was fascinated by my addition of anchovies to make the sauce more piquant. She happily admits to opting for easily prepared food when she is on tour. In fact, her preference is a good, ready-made sauce and quality pasta that can be made quickly!! Her kitchen was filled with all the quirky things we love to have at home: cute oven gloves, funny lists of things to do and simple reminders that this is a kitchen where families love to gather and eat good food. She shared personal details of her career, and her love of family and life in such a warm and intimate way that it made me feel very familiar to be in her presence. All artists seem to share so much in common and I felt I had been with a close friend. Ingredients  1 medium head of broccoli per person (about 1 kilo in all)  1 tablespoon of chopped fresh, juicy garlic (approx. two cloves)  6 anchovies (I love the ones bought individually at a good deli)  1 red chili, unseeded & chopped. (you can leave this out but the bite it gives the pasta sauce is super!)  6 tablespoons extra virgin olive oil. (you'll need extra for dressing)  500 grams rigatoni pasta (other short, fat pasta like penne or macaroni can be used) Method: Boil water and drop in the broccoli. Cook until it is slightly wilted but still has its green color. Drain very thoroughly. Heat olive oil in a heavy-based sauté pan. Add the garlic and chili. Cook gently until slightly colored. Add the anchovies and mash until mixed. Add a little more olive oil if it is looking dry at this stage. Add the well-drained broccoli and mash with a fork until it is sauce-like. (don't be too careful about this-it should look green and creamy). Gently let all the flavors mix together and simmer on low heat for 10 minutes. If it starts to dry out, add another bit of oil (no calorie counting here!!) Cook the pasta in plenty of boiling water until "al dente" or cooked but still firm to the bite. Add the sauce and stir through the cooked pasta. Serve with plenty of grated parmesan cheese.