Pasta

Bring a medium stockpot of water to a fast boil. Peel, wash and dice the onion, wash and coarsely chop the basil. In a medium skillet, sauté the onion and basil in the olive oil for 5 minutes at medium heat, stirring frequently. Wash and cut the peppers in half; remove the seeds and white membranes. Cut them into 1½-inch squares. Add them to the skillet, cook at medium heat for 5 minutes, stirring frequently. Wash the zucchini, remove both ends, cut them in ¼-inch wheels, add them to the skillet and continue cooking for 5 more minutes, stirring frequently. Wash and cube the tomatoes, add them to the skillet with the red pepper and salt to taste. Cook on medium heat for 20 minutes, stirring occasionally. If it looks like it is drying, add water ¼ cup at a time. Add the pasta to the boiling water, stir immediately, cover the stockpot and bring it back to a fast boil. Then uncover it and cook according to the direction on the package or to the desired tenderness, stirring occasionally. Drain the pasta, place it in a serving bowl, and pour the sauce over the top. Stir and serve hot with grated cheese.

For those who don't like the skins from the fresh tomatoes, chopping them smaller will make the skins less apparent in the sauce. One very easy way of peeling the tomatoes is to freeze them in a plastic bag about 3 to 4 hours before use. Immerse them in warm water, peel , cube and add them to the sauce. Substituting the canned tomatoes is a quick and easy fix, but there is no substitute for the fresh taste.

Start a medium stockpot of water on the stove at high heat so it will come to a fast boil. Meanwhile, peel, wash and cube the onion. In a medium skillet, sauté the onion with the olive oil over medium heat for 3 minutes, stirring frequently. Wash and cut the salmon in small 1-inch pieces, add to the onions and cook for 3 more minutes. Add whipping cream, salt and pepper, and half the grated cheese, then turn down the heat and simmer an additional 5 minutes, stirring frequently. Add the linguine to the boiling water, stir immediately to prevent sticking. Cover the stockpot, cook on high so it comes back to a fast boil, then uncover it and cook according to the package directions or until the desired tenderness, stirring frequently. Drain the pasta, place it in a serving bowl and pour the sauce over the top. Let it sit for about 5 minutes or until the sauce has thickened some. Serve hot with the rest of the grated cheese.

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Spaghettini Con Le Acciuge

(Spaghettini With Anchovy Sauce)

Peel the garlic, wash the parsley and finely chop both. In a medium saucepan put the contents of the anchovy can (including their oil), add 2 tablespoons of water and cook at medium heat. With a wooden spoon, separate and break up the pieces to about half their length. Cook 1 to 2 minute or until the pieces are broken down to small chunks at medium-low heat stirring frequently. Add the tomato sauce, 2 cups of water, crushed red pepper, and cook at medium heat until it starts to boil. Then turn the heat to low and simmer until the spaghetti are drained stirring occasionally.

Please note: before adding salt it's a good idea to taste it first as the anchovies' contribution may be sufficient salt for the sauce.

After the sauce has been simmering for 30 minutes fill a large pot with about 1 gallon of water and bring to a rolling boil. Add salt and spaghetti, stir immediately, and cook according to the package direction or as preferred. Drain the spaghetti, put them in a serving bowl and cover them with the sauce. Stir until the paghetti are thoroughly coated with the sauce and serve hot with grated cheese.

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Rotini Tricolore Al Tonno

(Colored Rotini in Tuna Sauce)

Fill a large stockpot with water, add the desired amount of salt and bring to a rolling boil. Meanwhile, peel, wash and cube the onion to about ½ inch cubes, wash and chop the basil. Using a large skillet sauté the onion and the basil in the olive oil for 3 minutes or until the onion is translucent stirring frequently. Add the tuna, olives, tomatoes, salt and red pepper, bring to boil, turn the heat to low and simmer for 20 minutes stirring occasionally. Cook the rotini according to the package directions or to the desired softness, drain and place them in a serving bowl. Pour the tuna sauce over the top and stir. Serve hot with grated cheese.