125 recipes. Have a look.

Parsley, mint, capers and anchovies chopped by hand and loosened with lemon and olive oil. Spoon it over grilled fish, boiled beef or roasted vegetables.

Crushed green peas with mint and lemon piled onto garlic-rubbed toast over lemony ricotta. Use frozen peas if fresh ones are not in yet.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Clams steamed open in white wine, garlic and chili, then tossed with spaghetti and a splash of pasta water. Soak the clams for 30 minutes before you start.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Ziti folded through ricotta and marinara, topped with mozzarella and baked until bubbling. Drain the ziti while firm so it holds its shape in the oven.

Fresh basil, toasted pine nuts, garlic and parmesan blended with olive oil into a loose green sauce. Toss through hot pasta or spoon over grilled fish.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Ciabatta rolls filled with fresh mozzarella, tomato and basil, dressed with olive oil and flaky salt. Pat the mozzarella dry so the bread stays crisp.