• 1 lb Latini Pasta (cooked al dente)
• 1 cup Trapanese Pesto Vinaigrette
• 1/2 cup Fresh Parsley, coarse chop
• 8 Boquerones (white anchovies) filets, finely chopped
• 1 cup Grated Parmigiano Reggiano
• sea salt to taste
• black pepper to taste

Directions:

• Cook pasta until al dente, toss with extra virgin olive oil.
• Toss in vinaigrette, boquerones, and parsley.
• Finish with cheese, salt and pepper.
• Cool in refrigerator.
• Take out one hour prior to serving, to bring to room temperature.

• 1 lb Latini Pasta
• 3/4 cup Parmigiano Reggiano (grated)
• 1/2 cup Fresh Parsley, coarse chop
• 4 Whole Boquerones (white anchovies), fine chop
• 3/4 cup Fresh Lemon Juice
• 1 1/2 tbsp Marash Pepper
• 1/3 cup Extra Virgin Olive Oil
• Sea Salt to taste
• Black Pepper to taste

Directions:

• Cook pasta in plenty of boiling salted water until aldente (8-10 min).
• Drain and toss with olive oil and lemon juice.
• Add boquerones and marash pepper and toss through.
• Add remaining ingredients, tossing thoroughly.
• Taste and adjust seasoning as needed.
• Serve warm or at room temperaure with a crusty baguette.
• Recipe makes about 8 side servings or 4-5 main dishes.

• 1 lb Spaghetti
• 1/3 cup Extra Virgin Olive Oil
• 2 tbsp Mahjoub Sun Dried Garlic
• 1/4 tsp Marash Pepper
• Salt and freshly ground pepper to taste
• Parmigiano Reggiano or Kefalotiri cheese

Directions:

• Put a large pot of salted water on a stove and bring to a boil.  When the water is boiling, add the pasta and cook until al dente, 8 to 10 minutes.
• Drain the pasta and transfer to a warmed serving bowl.  Add the olive oil, sun dried garlic and marash pepper and toss well.  Season with salt and pepper and grate the cheese on top.

• 1 package Al Dente Straw and Hay Pasta
• 6 oz Pancetta, diced
• 1 large Cooking Onion, diced
• 1 quart Fresh Peas or 1 cup Frozen Peas
• 1 tsp Freshly Grated Pepper
• 1 cup Chicken Stock
• 2 tbsp Parmigiano Reggiano, grated
• 1/4 cup Fresh Oregano, or other fresh herbs, chopped

• If using fresh peas, shell them from the pods and blanche them in boiling water for 2-3 minutes.
  Place the peas in cold water when done, then drain.
• On a medium-low heat, begin cooking the pancetta in a saucepan, until the fat renders.
• Add the onions, cooking until translucent and pancetta gets crisp.
• Add cooked or frozen peas and chicken stock.
• Cover after it comes to a boil, then turn to medium-low for 10 minutes, or until frozen peas have cooked.
• Cook pasta in a large pot of boiling, salted water. Test after 3 minutes. Drain.
• Toss hot pasta, add pancetta, onions, and peas. Garnish with oregano and grated Parmigiano Reggiano. Season with salt and pepper. Enjoy!

• 1 package Al Dente Land and Sea Pasta
• 2 cloves Garlic, coarsely chopped
• 3/4 cup Dry White Wine
• 3-4 threads Spanish Saffron
• 2 large Ripe Tomatoes, seeded and diced
• ¼ cup Flat Leaf Parsley, chopped
• 1 Lemon, sliced
• 8 to 10 Large Mussels or Clams, cleaned & de-bearded
• 6 tbsp Extra Virgin Olive Oil

• Heat garlic in a large saute pan with olive oil gently for 1 minute.
• Add white wine and saffron simmering for 5-6 minutes.
• Then, add mussels or clams and diced tomato.
• Cover pan and cook over medium heat for 6-8 minutes, enough time for the mussels to open and cook through.
• In the meantime, add pasta to a large pot of boiling, salted water. Test after 3 minutes. Drain.
• Toss pasta to sauce. Season with salt and pepper. Garnish with chopped parsley and lemon. Enjoy!

• 1 package Kalijira Basmati Rice, washed and drained
• 2 tbsp Charmaine Solomon’s Kashmiri Marinade
• 2 tbsp Salt or to taste
• 3 3/4 cups Water
• 3 tbsp Raisins
• 1 cup Frozen Peas

• Put rice into heavy-based saucepan with well fitting lid.
• Stir the Kashmiri marinade and salt into hot water and add to the rice.
• Bring to a boil and stir in raisins.
• Cover and cook on very low heat 5 minutes, then scatter peas over rice and replace lid, without stirring.
• Cook an additional 10 minutes, then turn off heat.
• Before serving, lightly fluff the rice with fork.
• Serves 4-6.

• 2 cloves Garlic, chopped)
• 1 tbsp Olive Oil
• 1 or 2 Andouille Sausages (sliced medium thickness – 1/4 in.)
• 1 jar Torre Saracena Tomato with Arugula Sauce
• 1 /2-1 pound Latini Spaghetti Chitarra Senatore Capelli Pasta
• 1/4 cup Vella dry jack (grated or shaved)
• Pinch or two of pepperonchino (optional)

Directions:

• Sauté garlic in olive oil over med-low heat in a sauce pan until tender.
• Add sausage and gently cook in oil and garlic over med heat until slightly browned.
• Add a pinch or two of Pepperonchino to add heat (optional) and cook one min more.
• Add a jar of the Torre Saracena sauce and heat until entire mixture is warmed through.
• Cook pasta in a large pot of boiling, salted water until al dente.
• Toss sausage tomato sauce with pasta.
• Sprinkle Vella Dry Jack over top and enjoy.

• 1 pound Strozzapretti
• 3 tbsp Colatura (see note)
• 2 tbsp Freshly Squeezed Lemon Juice, more to taste
• 1 tbsp Packed Grated Lemon Zest (from 1 1/2 lemons)
• 2 tsp Minced Garlic
• ½ tbsp Crushed red chili pepper flakes, more to taste
• 6 tbsp Extra Virgin Olive Oil
• 1/2 cup Minced fresh parsley
• Freshly ground black pepper to taste
• Coarse sea salt (optional), to taste

Directions:

• Cook pasta in salted boiling water according to package directions until al dente. In a large bowl, combine colatura, lemon juice, zest, garlic, chili pepper and black pepper.
• Drain pasta, and add it to bowl, tossing well. Drizzle in olive oil and parsley, toss to combine, and taste.
• Top with copious amounts of Parmigiano Reggiano, add salt if desired. Serve hot or at room temperature.