Tomato purée, olive oil, garlic and dried spices sit for hours to let the flavours blend in this interesting, uncooked pizza sauce. The thickness of the sauce depends on the amount of water used; it should be somewhat viscous.
This is a much loved recipe from my Italian childhood - it makes a great vegetarian fry-up. Use fresh organic eggs and have a crusty baguette on hand to soak up the delicious sauce.
The only recipe you need to see how to make pesto! A foolproof and classic pesto recipe made with basil, olive oil, pine nuts and Parmesan cheese.
A delicious cream sauce for a special occasion. I simply toss it with pasta. Toasted hazelnuts, walnuts or pine nuts are a nice addition sprinkled on top.
This recipe is a typical recipe of Southern Italy, precisely the region of Apulia. Spinach and mushrooms are sautéed with onion, garlic, vinegar and white wine. Serve with crusty bread.
This is a delicious combination of ripe tomatoes, sun-dried tomatoes, Parmesan cheese, garlic and rocket served on slices of toasted crusty bread. Great as a starter or for party nibbles.
This is a quick, garlicky Mediterranean olive spread. Similar to the French tapenade, but without capers. Excellent served with good crusty bread.
Because this salad is so simple, the freshest top-quality ingredients are important.