Strozzapreti al Tonno (Tuna Strozzapreti)
Ingredients:
To serve six people.
Boil water, add salt and the pasta and let cook for approx. 10 minutes. While the pasta is cooking, heat the olive oil and saute the garlic and shredded red peppers for 3 minutes. Be sure not to burn the garlic. Lightly crumble the tuna into the pot and add the capers, crushed tomatoes, and the wine. Allow to cook for 5 minutes and check seasoning. You may have to add additional salt, some shredded basil, and a touch of ground pepper. Lower the heat and allow to simmer until the pasta is done. Garnish the pasta with the remainig basil and your ready to eat!
Orecchiette al Broccoli (Broccoli Orecchiette)
Ingredients:
To serve 6 people.
Prepare the broccoli, cut florets and stems into 2 inch peices. Boil a large pot of water and add the broccoli. Cook for 5 to 8 minutes until barely tender. Remove the broccoli but do not discard the used water. Add salt to the used water and bring it to boil again and add the orecchiette to it. Stir and cook until al dente.
While waiting for the pasta to cook, heat the olive oil in a frying pan, add the garlic and cubed italian bread and fry for 2 to 3 minutes. Add the finely chopped anchovies and cook for another 3 to 4 minutes.
Before draining the pasta, pour 1 1/2 cups of cooking water over the broccoli. Add the pasta and the hot anchovies, garlic, and italian bread mixture. Mis well and season with salt, pepper, or crushed chilly. Then enjoy!
Fusilli con Salsa di Noci (Fusilli with Walnut Sauce)
Ingredients:
To serve 6 people
Cook the walnuts in a small pan of boiling water for 2 minutes. Drain and slip off the skins. Dry and chop, then set aside a quater of the nuts.
Using a blender or food processor, process the remaining nuts, breadcrumbs, olive oil, chopped parsley and chopped garlic into a paste. Place the paste into a bowl and stir in the softened butter and 35% cream. Season the paste with salt and pepper.
Cook the fusilli pasta in a pot of salted boiling water until al dente and drain. Place the pasta into a large bowl and toss with the walnut sauce and a touch of extra virgin olive oil. Sprinkle with the walnuts previously set aside and garnish with a few leafs of parsley. Parmesan cheese can be added to individual plates if desired. | 
