3 Tbsp olive oil
I small onion diced
1/3 cup Pancetta
1/4 cup olives sliced (optional)
1/2 tsp pepper flakes
28 ounces (700 grams) Tomato Sauce
2 Tbsp fresh basil ( 1 tsp dried basil)
Pasta: Bucatini
Parmesan Cheese

Begin, in a large pan add water and place onto high heat. Add 1 Tbsp salt when water boils. Add half box pasta and allow to boil in water for allotted time. Drain well.

Meanwhile in a Sauce pan, add olive oil, onion and pancetta. Allow to saute` for 5 minutes. Add sauce, pepper flakes and salt. Allow flavors to come together for an additional 10 minutes. Turn off sauce, add basil. Serve sauce over drained pasta. Top off with cheese.

Pasta Puttanesca

A traditional Southern Italian dish utilizing simple and nutritious vegetables to their region. Throw the veggies and garlic into a skillet and allow the flavors to work their own magic!

3 Tbsp olive oil
1 garlic clove quartered
1/2 pint mushrooms
1 Tbsp Capers
1/3 cup whole olives (pitted)
28 oz Tomato Sauce
Salt to taste
2 Tbsp chopped parsley
Pasta to serve sauce with; Spaghetti, Fusilli.

In a large pan add water and place onto high heat and bring to a boil.

In a separate skillet pan add all ingredients except the tomato sauce. Allow ingredients to sautee` together for 5 minutes. Add tomato sauce, salt, parsley. cover pan and allow to simmer for 10 minutes.

Fresh Red Ripe Tomatoes is all you need to enjoy Italian Sauce.

When water boils in large pan add 1 Tbsp salt.  For 4 servings add half box pasta (240 grams) and allow to boil in water for about 8 minutes. Place a colander into the sink. Carefully take large pan and empty water and pasta into colander. Add cooked pasta to prepared sauce and integrate will with a large spoon. Place into individual bowls and top off with parmesan cheese and garnish with fresh parsley sprigs .  Delicious!

Tasty Salmon Appetizer

Easy and Delectable! Fun Finger Foods.

5 Smoked Salmon Slices (can be bought pre packaged in any store)

Option 1:  STUFFED SMOKED SALMON

• 1 Tablespoon olive oil
• 1/4 teaspoon Pepper
• Capers
• 5 Mozzarella Balls (May use Burrata too! See suggested instructions below.)
• 5 Basil Leaves
• Toothpicks
• 5 Cherry Tomato Halves
• 5 Lettuce Leaves washed, dried and placed onto a plate.

Option 2:   STUFFED SMOKED SALMON

• 6 ounces of tuna of choice
• 1/2 celery stick diced
• 1 Tablespoon almonds crushed
• 3 Tablespoons  light mayonnaise
• 1 Tablespoon mustard
• 1/2 teaspoon dried cilantro or 1 teaspoon fresh chopped cilantro
• Dash of red pepper flakes
• 1/2 teaspoon oregano

Combine all ingredients and follow instructions for rolling inside smoked salmon rolls.

Remove Salmon slices carefully from package and place into a bowl and add pepper, capers olive oil. Set aside.
Drain water from Mozzarella lightly season with salt.
Place salmon slice onto a plate and center mozzarella into the middle of salmon. Wrap salmon around mozzarella. Place basil leaf on a tomato half. Secure salmon wrapped mozzarella onto basil leaf and tomato half with a toothpick. Place appetizer onto individual lettuce leaves.

Another great appetizer: On a clean plate place 4-5 large lettuce leaves. Then place 4-5 thinly sliced Smoked Salmon Fillets. Lastly, layer with a slice of Burrata.  For presentation: top off each layer with a halved cherry tomato and a 3 leaf basil.

Herbs help to bring out a peppers' best flavor

Flavorful, served as an appetizer, on salad.  May also be served on the side of meat, poultry or fish dishes.

• 4 Peppers
• 1 Tbsp capers
• 1 Tbsp raisins
• 1 garlic minced
• 1 tsp parsley

Roast or grill peppers. Place in closed container for 10 minutes, then remove skin.

Turn on broiler and place washed peppers onto a pan (or cookie sheet) in middle of oven. Peppers should be turned from side to side as they become brown or blackened in color. Approximately 20 minutes.

Remove peppers from oven and place into a sealed container. Set aside until cooled, about 10 minutes. Remove skin from peppers.Set peppers into a container and add: garlic, capers, dried fruit, parsley. Best served after flavors have cured for about an hour. Store in refrigerator for no more than 2 days.