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.

Bruschetta

Bruschetta

Bruschetta was originally created in Italy in the 15th century as a way of salvaging bread that was going stale but now it is a very popular starter across the country and found on the menu of most Italian restaurants, if not all. There are many variations for the toppings but I have created a basic recipe below. 

6 plum tomatoes, diced

¼ red onion, finely chopped

1tbsp parsley, chopped

A few sprigs fresh oregano, chopped

Sea salt and black pepper

Olive oil

1 garlic clove, halved

2 ciabattas, halved

For the topping, place the red onion, chopped tomatoes and olive oil into a bowl and mix well. Add the parsley and oregano and season, to taste, with salt and freshly ground black pepper.

Toast the ciabatta under the grill for a few minutes on each side, rub the garlic in, drizzle with a little oil and spoon over the topping. Serve.