To make a white puttanesca sauce, omit the tomatoes.  Instead use white wine, pasta water, and if you prefer, light cream and egg.  The sauce is briny and pungent and is flavored with capers, olives, garlic, red pepper flakes and if you like, anchovies.  It’s quick to make and something different, more interesting than Aglio e Olio. It will please your family and friends at your holiday dinner table.   Ingredients:  Serves 6   ·      1/2 cup of extra virgin olive oil ·    

This is a celebrated pasta dish from the Sorrento peninsula, named after the beach town, where it originated.  It’s a delightful combination of zesty provolone cheese which adds interest to the often-bland vegetable, zucchini.  I experimented with this recipe during my recent trip to Italy, where I spent 4 weeks in Sorrento immersing myself in the culture, another week in Tuscany and then on to Bologna for 5 days, the food capital of Italy.  Ingredients – serves 2: ·      1/2

EGGS IN PURGATORY   This is a rustic Southern Italian recipe you can serve for breakfast, brunch or a light supper. “Uova in purgatorio” is a one-skillet dish featuring eggs poached in a savory tomato sauce with red pepper flakes.  It’s easy and can be prepared in less than 30 minutes, has few ingredients and is delicious.   Ingredients:  (Serves 4) ·      3 tbsps. of extra virgin olive oil ·      1 (28 oz can) of whole peeled tomatoes ·      ½ small yellow onion, finely chop

Interesting fact: Zucchini plants produce both male and female flowers. Male flowers are usually preferred for harvesting as they don’t...