Puttanesca Sauce

400g tin of chopped plum tomatoes

2 garlic cloves, finely chopped

Handful black olives, stoned and chopped

1tbsp capers

1tsp cayenne pepper

Olive oil

2tbsp fresh parsley chopped, to garnish

Parmesan, finely grated

P: 5 anchovy fillets, drained and chopped

Heat a glug of olive oil in a pan, add the garlic and cook for a few minutes over a medium heat until it starts to brown, stirring frequently. Add the olives, capers, chopped tomatoes and cayenne pepper to taste.

P: Divide the mixture into two and add the anchovy fillets to one, use a fork to mash them to a pulp.

Cover and leave to simmer for 30 minutes.

Meanwhile, cook the pasta (click here for my fresh pasta recipe) and toss with the puttanesca sauce before sprinkling with the parsley and finely grated Parmesan.

Italian Spring Salad

Italian Spring Salad

I asked the Vegetarian what he wanted for dinner and he said 'anything but salad' so as I was the one cooking, instead of paying attention to his request, I decided to make a salad anyway! Rather than being met with disappointment this potato, asparagus, sun-dried tomato, pine nut and basil salad went down a treat. Not only that but the portion I had been saving for lunch the next day was quickly eaten behind my back. I’m not going to lie, a HUGE argument took place but at least the salad was a success! This potato concoction is perfect for spring; the pine nuts give texture and the finely chopped sun-dried tomatoes and kalamata olives/anchovy fillets add a nice salty taste to it.

½ bunch of Asparagus
Handful baby potatoes
Few fresh basil leaves, chopped
Handful pine nuts
2 sun-dried tomatoes, finely chopped

Parmesan shavings

V: 5 kalamata olives, pips removed, sliced

P:  A few anchovy fillets

Boil the potatoes for about 20 minutes or until cooked. Drain, leave to cool and cut into quarters.

Cook the asparagus in boiling water for a few minutes, drain and cut each one into three.

In a dry frying pan cook the pine nuts on a medium heat until they start to turn golden.

Mix all the ingredients together and drizzle over the vinaigrette.

V: Stir in the kalamata olives 

P: Stir in the anchovy fillets