No Cook Tomato Sauce

Ingredients:

2 lb. heirloom tomatoes (about 3 large or 4 medium), cored and cut into 1/2-inch dice (about 4 cups)
1/2 cup Olio Beato extra-virgin organic olive oil
1/3 cup roughly chopped fresh basil
1 tsp. chopped fresh garlic
1/4 tsp. freshly ground black pepper; more to taste
1 Tbs. coarsely chopped fresh thyme (or 1 tsp dried thyme)
Pinch crushed red pepper flakes (optional)

Directions:

1. Combine all of the ingredients in a non-reactive bowl large enough to hold the tomatoes and the cooked pasta; mix well. Let the sauce sit at room temperature for at least 30 minutes and up to 3 hours.
2. Toss the sauce with just-cooked Cavatappi pasta. Adjust the seasoning to taste with salt and pepper.
3. Add 1 cup grated Parmigiano-Reggiano.

This is even better the next day.

Chopped Salad

Ingredients:

Red, green, yellow, orange peppers
Kirby cukes
jicama
crunchy sprouts or raw grabanzo beans
small cherry tomatoes
Chopped cilantro or basil
Other salad ingredients you love (nuts, lettuce, carrots, pomegranate seeds, etc)

Dressing:

Organic Olive Oil
Good balsamic
Dijon Mustard
Salt & pepper

Pasta con Pescespada (Pastas with Swordfish)

Ingredients:

6-8 dozen fresh sardines, gutted, de-boned, and head, tail and fins removed, OR 4 cans Portuguese sardines packed in water

2 cups green tops from fennel bulbs, plus teaspoon crushed fennel seed

1 medium onion, chopped

6 anchovy fillets, chopped

2 tablespoons currants

2 tablespoons pinoli (pine nuts)

1 packet ground saffron or small tube saffron threads

1 quarter cup Olio Beato extra virgin organic olive oil

1 pound bucatini or perciatelli

1 cup breadcrumbs

salt, pepper