Pasta with Sweet Peppers - Pasta tuttu pipi

350 g 3/4 Ib fluted sedani (pasta tubes), 4-5 ripe tomatoes, 2 sweet peppers, 1 clove of garlic, Fresch parsley, Hot red pepper, Grated pecorino cheese, Olive olil. 

Wash the sweet peppers, discarding the pith and seeds. Divide into fillets. Grill one and half, leaving the rest raw for gar-nishing. Rinse, seed and dice the tomatoes.
Colour the crushed garlic in 3-4 tablespoons of oil in a frying pan, together with a sprig of parsley, the tomatoes and half the hot red pepper, crushed.
Throw in the grilled peppers, roughly chopped and leave the sauce to reduce slowly (15 minutes).
Boil the pasta, drain while still firm to the bite and sautè briefly in the pepper sauce in the frying pan. Dust generously with grated pecorino and garnish with pieces of the raw pepper.

Preparation time: 20’

Cooking time: 30’

Kcal (per serving): 506

Proteins (per serving): 16
Fats (per serving): 17

Eggs with Sage

Serves 4.

4 eggs, 6 cloves of garlic, salted capers, parsley, sage, breadcrumb from 1 slice of white continental bread, vinegar.

Soak the breadcrumb in half-an-inch of vinegar for a quarter-hour. Blanch the garlic in water without any salt for 10 minutes. Hard boil the eggs for 7 minutes, allow to cool and shell them. Chop a tablespoon of rinsed capers, a spring of sage, the cloves of garlic and the breadcrumb (squeezed of excess moisture) in a blender. When the purée flows evently, season with a pinch of salt and papper. Pour the sauce onto a serving dish, lay the eggs cut into wedges on top and dredge with chopped parsley and sage.

Black Inkfish Spaghetti (Spaghetti al nero di seppia)

Serves 4.

350 g / ¾ lb spaghetti, 350 g / ¾ lb cuttlefish, 1 onion, 300 g / 11 oz tinned tomatoes, parsley, seasoned pecorino cheese, olive oil.

Clean the cuttlefish, remove the bone (discard) and the ink-sacs (reserve). Sauté the sliced onion in 4-5 tablespoons of oil, together with a spring of parsley, chopped. Add the cuttlefish, cut into strips, along with the roughly-chopped tomatoes. Cover and simmer gently (20 minutes). Take off the lid, add a couple of ink sacs and reduce the sauce. When the pasta is cooked, drain it al dente and sauté briefly in the black sauce in the frying pan. Dust with grated pecorino cheese and serve.

Preparation time: 15’

Cooking time: 25’

Kcal (per serving): 567

Proteins (per serving): 30
Fats (per serving): 19

Spaghetti with courgettes (pasta con le zucchine)

Serves 4.

350 g / ¾ lb spaghetti, 3-4 courgettes (zucchini), 1 clove of garlic, 100 g / 4 oz peppered pecorino cheese or salted ricotta (for grating), olive oil.

Trim the courgettes and slice into rounds. Fry the crushed garlic in 4-5 tablespoons of oil in a frying pan until golden. Remove and sauté the courgettes in the flavoured oil over fierce heat. Season with salt and pepper and keep warm. Boil the spaghetti and drain al dente. Dredge with lots of grated cheese, stir and dress with courgettes in their cooking oil. Serve immediately. A simple but delicious dish.

Preparation time: 10’

Cooking time: 15’

Kcal (per serving): 850

Proteins (per serving): 46

Fats (per serving): 35

Grilled Sword Fish (pescespada arrosto)

Serves 4.

4 sword fish steaks, 1 kg / 2 ¼ lb, oregano sauce.

Grill the lightly-oiled and salted fish (3-4 minutes each side) over red-hot charcoal. An electric grill may also be used. Serve immediately at the dinner table, together with the warm oregano sauce.

Preparation time: 15’

Cooking time: 40’

Kcal (per serving): 435

Proteins (per serving): 46

Fats (per serving): 26