Ingredients:
400 gr spaghetti
½ cup of olive oil
20 gr of butter
150 gr of stoned black olives
2 salted anchovies, washed, de boned and chopped
2 cloves of garlic
30 gr of salted capers, washed and drained
Italian parsley roughly chopped
250 gr of canned peeled tomatoes
salt and pepper

1. Slice the stoned olives.
2. Place butter and garlic in a sauté pan for 1-2 minutes.
3. Add the anchovies, capers and olives.
4. Add the peeled tomatoes and allow to cook for 20 minutes on a moderate heat.
5. Adjust seasoning, by adding salt if required.
6. Cook the spaghetti al dente, according to instructions on the packet and drain.
7. Add the prepared sauce to the pasta.
8. Serve in a large pasta bowl  or in individual bowls, with the parsley as a garnish and freshly ground pepper.

Ingredients:
5oo gr of peeled tomatoes
500 gr r fettucini
a small glass of olive oil
1 clove of garlic, finely chopped
salt,
pepper
50 gr of black olives
50 gr of almonds
50 gr of pinenuts
50 gr of salted capers,washed and drained
a handful of basil
a tsp of oregano
50 gr of pecorino grated

1. Saute the garlic in a sauté pan for 1-2 minutes.
2. Add the tomatoes and season with salt and pepper.
3. Cook the sauce for 20 minutes at a moderate heat.
4. Meanwhile boil the water for the pasta.
5. Finely chop the olives, almonds, pinenuts and and capers, by hand or in a food processor.
6. Roughly chop the basil and add it and the oregano to the sauce.
7. Cook the fettucini al dente, according to instructions on the packet, drain and transfer to a serving dish.
8. Dress with the sauce, the prepared pesto and add some grated pecorino.
9. Serve immediately.

Penne with anchovies, capers and toasty crumb

Ingredients:
40 gr of penne
1 tblsp of salted capers, washed and drained
1 clove of garlic, finely chopped
 extra virgin olive oil
salt, 150 gr of breadcrumb from crusty Italian bread
8  salted anchovy fillets, washed and drained

1. Finely chop the anchovy fillets
2. Saute the garlic with a little olive oil in a sauté pan.
3. Add the chopped anchovies, and drained capers, mixing to make a dense sauce.
4. Toast the breadcrumbs in another pan,stirring the crumb continually.
5. Add some olive oil to the crumb  and continue stirring.
6. Cook the penne al dente, according to instructions on the packet.
7. Add the anchovy sauce and the bread crumb to the drained pasta and mix well.
8. Serve immediately.
9. Add a little extra virgin olive oil if needed.

Veal meatballs in a sweet and sour sauce

Ingredients:
500 gr of  pork and veal mince
250 gr of breadcrumbs from Italian crusty loaf
100 gr of grated pecorino
plain flour
3 eggs
6 red peppers, roughly chopped
1 onion,finely chopped
2 celery sticks, finely chopped
olive oil
25 gr of pinenuts
25 gr of salted capers, washed and drained
50 gr of green olives, finely chopped
1 tomato, roughly chopped
40 gr of sultanas
200 ml of red wine vinegar
100 gr of caster sugar
salt,
handful of roughly chopped mint leaves
Italian parsley

1. Place the mince, breadcrumb, eggs and grated pecorino in a mixing bowl.
2. Add a pinch of salt.
3. Form little meat balls and roll in a little plain flour.
4. Fry meat balls in olive oil and drain on paper towel.
5. Saute the peppers, with the onion, celery, olives and capers in a little olive oil for five minutes.
6. Add the pinenuts, roughly chopped tomato and sultanas and cook for 10 minutes.
7. When the sauce is ready, add the sugar dissolved in vinegar and a handful or roughly chopped mint leaves.
8. Mix well, and add the meatballs to the sauté pan.
9. Cook for 2-3 minutes and serve hot.

Stuffed Squid

Ingredients:
8 medium size squid
200 gr of breadcrumbs made from Italian crusty bread
2 eggs
1 garlic clove,finely chopped
250 gr peeled tomatoes
handful of Italian parsley,finely chopped
100 gr green olives,finely chopped
30 gr salted capers, washed and drained
olive oil
salt and pepper
glass of dry white wine
short wooden skewers/toothpicks

1. Wash the squid inside and out, under running water.
2. Drain and dry with paper towel.
3. Finely chop the tentacles.
4. Saute  lightly with olive oil in a frypan.
5. Add a pinch of salt, and cook over moderate heat, with a glass of white wine.
6. Take out squid and place to one side.
7. In the same sauté pan add the peeled tomatoes, garlic, parsley and a pinch of salt.
8. Prepare the stuffing in a mixing bowl with the lightly fried tentacles, bread crumbs, capers, olives, eggs to bind and freshly ground pepper.
9. Stuff the squid with the filling. Either using wooden toothpicks/skewers to seal the opening.
10. Cook the stuffed squid in the tomato sauce for about 15 minutes.

Baked Swordfish

 Ingredients:
4 x 200  swordfish steaks
1 onion finely chopped
1 clove of garlic, finely chopped
a glass of white wine
50 gr of salted capers,washed and drained
50 gr of stuffed olives,sliced
50 gr of black olives, stoned and sliced
oregano
 a handful of Italian parsley, roughly chopped
chilli flakes
olive oil
salt

1. In a mixing bowl, place the garlic, a pinch of chilli flakes, the onion and the Italian parsley.
2. Add the washed capers and olives.
3. Pour in the wine, 3 tablespoonfuls of olive oil and a tsp of oregano.
4. Mix well and pour this marinade over the swordfish steaks.
5. Wrap with plastic wrap and refrigerate for 1 hour, turning the fish over halfway.
6. Drain the fish and place in an ovenproof dish, seasoned with salt and a little olive oil.
7. Cover with aluminium foil and bake in a hot oven at 200C for 10 minutes.
8. Pour the remaining marinade into a sauté pan and simmer until the wine evaporates.
9. Season with salt.
10. Pour the sauce over the fish and return to the oven for five minutes.

Marinated octopus

Ingredients:
800 gr of octopus
100 gr of salted capers,washed and drained
olive oil
salt, pepper
½ bunch of Italian parsley
juice of 1 lemon, freshly squeezed
freshly ground pepper

1. Clean and wash the octopus very well.
2. Boil the octopus for twenty minutes.
3. Place a little olive oil in a sauté pan with the lemon juice, chopped parsley and capers.
4. Cut up the pieces of cooked octopus and add to the sauce.
5. Mix well and allow to rest for two hours or more.
6. Serve cold with freshly ground pepper