• 350 g/12 oz Spaghettini
• 1 teaspoon Balena anchovy paste
• 400 g/14 oz ripe tomatoes, peeled and finely sliced
• 100 g/3.5 oz sweet green olives, pitted and coarsely chopped or sliced
• 1 tablespoon salted capers, rinsed
• 1 clove garlic, finely sliced
• Parsley, chopped
• Chilli pepper
• Olive oil
• Salt

Using a large skillet, sauté the garlic in 6 tablespoons olive oil, when it starts to brown add a bit of the chilli pepper and the anchovy paste. Then add the tomatoes, the capers and the olives. Salt to taste and cook over a high flame for 10 minutes.

Cook the pasta, drain when it is al dente and turn it into the skillet with the sauce. Sprinkle with the chopped parsley and serve.

• 400 g/14 oz Bucatini
• 1 head broccoli (about 600 g/1lb 5oz )
• 2 teaspoons Balena anchovy paste
• 400 g/14 oz ripe tomatoes, peeled
• 1 onion, finely chopped
• 1 tablespoon raisins
• 1 tablespoon pine nuts
• Olive oil
• Butter
• Grated Parmesan cheese
• Salt and pepper

Separate the broccoli florets and scald in boiling salted water for 5 minutes; remove from the water with a slotted spoon and set aside. Keep the water. In a skillet, sauté the finely sliced onion with the anchovy paste in 6 tablespoons olive oil. As soon as the onion wilts, add the peeled tomatoes, cook for 15 minutes and add the broccoli. Cook and stir until the florets soften and start to “melt”.

Cook the bucatini in the same water you used for the broccoli. Drain when al dente and turn into the pan with the sauce, mix well and add the pine nuts and raisins. Transfer to a buttered baking dish, sprinkle with grated Parmesan cheese and bake in a hot oven for 10 minutes.

• 350 g/ 12 oz Spaghetti
• 1 nice orange
• 1 teaspoon Balena anchovy paste
• 1 clove garlic
• Parsley, chopped
• Olive oil
• Salt and pepper

Peel the orange, remove the white pith and finely cut the peel; squeeze the orange and set the juice aside. In a large skillet combine the garlic, anchovy paste, 1 tablespoon water and 6 tablespoons olive oil; sauté gently taking care that the garlic does not brown. Now add the orange juice and peel, add a little salt and a generous amount of pepper, cook for 10 minutes (if necessary add more juice or a little white wine).

Cook the pasta until it is al dente, drain and turn it into the skillet, sprinkle with chopped parsley, sauté for a minute or two and serve immediately. Cheese is optional.

• 350 g/ 12 oz Spaghetti or bucatini: gr. 350
• 4 heaping tablespoons breadcrumbs
• 2 teaspoons Balena anchovy paste
• 2 cloves garlic
• Olive oil
• Salt and pepper

In a skillet combine the garlic cloves anchovy paste and 8 tablespoons fine olive oil; use a wooden spoon to blend the anchovy paste with the olive oil. Toast the bread crumbs to dark brown in a skillet. Cook the pasta until it is al dente, drain and dress with the anchovy sauce. Sprinkle with the toasted breadcrumbs and serve piping hot with a dash of freshly ground pepper.

• 400 g/14 oz fresh tagliolini
• 100 g/3.5 oz black truffle from Norcia
• 1 teaspoon Balena anchovy paste
• 2 cloves garlic
• 1 sprig parsley, chopped
• Olive oil
• Salt and pepper

Gently sauté the garlic, chopped parsley and anchovy paste in 6 tablespoons olive oil. Remove from the heat, take out the garlic and add the grated black truffle, stir well and salt lightly.

Cook the tagliolini al dente, drain and dress with the truffle sauce, serve with a dash of freshly ground pepper.

• 350 g/ 12 oz Ditalini rigati
• 2 teaspoons Balena anchovy paste
• 4 sun-dried tomatoes in olive oil
• 1 clove garlic
• Parsley
• Chilli pepper
• 1 glass white wine
• Salt
• Olive oil
• Browned breadcrumbs

Chop the tomatoes together with the garlic, chilli pepper and parsley. Combine with the anchovy paste and 4 tablespoons olive oil in a skillet. Sauté for a few minutes, add the white wine; cook and stir constantly until the wine has evaporated.

Cook the pasta al dente in boiling salted water; drain and add to the skillet, mix so that the flavours are absorbed and serve with a dusting of toasted breadcrumbs..

• 200 g/7 oz chicken livers
• 1 teaspoon Balena anchovy paste
• ½ onion, finely chopped
• 1 tablespoon capers
• Broth
• ½ glass dry vin santo
• 30 g/ 1 oz butter
• Olive oil
• Salt and pepper
• Country bread

Sauté the chopped onion in 4 tablespoons olive oil until slightly golden; add the chicken livers, cook and stir, add the vin santo. After about ten minutes chop the chicken livers, put back them into the pan with the butter, chopped capers and anchovy paste. Add salt and pepper, and cook for another 10 minutes, moistening with broth.

Cut the bread into 6-7mm/ ¼ inch thick slices, quickly moisten one side with the broth, spread a thick layer of the lukewarm chicken liver pâté on the other side and serve.

• 400 g/14 oz Bucatini
• 8 Balena anchovy fillets in olive oil
• 4 sun-dried tomatoes in olive oil, finely chopped
• 1 clove garlic, crushed
• 1 sprig parsley, finely chopped
• 1 glass white wine
• Red chilli pepper
• Darkly toasted breadcrumbs
• Olive oil
• Salt

Cook the pasta in salted boiling water. In the meantime cut the anchovy fillets into pieces, then cook them with a little olive oil over a very low flame, stirring with a wooden spoon until they become mushy. Add the chopped tomatoes and parsley, the crushed garlic, a bit of chilli pepper, and the white wine, cook and stir until the wine has almost completely evaporated. Drain the pasta when it is al dente and turn into the sauce. Serve with a sprinkling of toasted breadcrumbs.

• 400 g/14 oz fresh tagliatelle
• 3 egg yolks
• 4 Balena anchovy fillets in olive oil
• 100 g/3.5 oz Fiordilatte mozzarella, cubed
• 80 g/3 oz butter
• White pepper
• Salt

Drain and cut the anchovies, in a mixing bowl combine with the egg yolks, and the cubed mozzarella. Cook the pasta al dente in boiling salted water; drained quickly and turn it into a skillet with the melted butter.

Cooking over a low flame and stirring constantly blend in the egg-anchovy-mozzarella mixture, add a few tablespoons of the pasta cooking water, cook until the mozzarella starts to melt and eggs become creamy; serve immediately with freshly ground pepper.

• 8 eggs
• 8 Balena anchovy fillets in olive oil
• 1 tablespoon capers
• 1 sprig parsley
• 1 clove garlic
• 2 big sage leaves
• Red wine vinegar
• Juice of ½ lemon
• Olive oil
• Salt

Fry the eggs in a large pan with 4 tablespoons olive oil, make sure that the yolks remain liquid. Finely chop the other ingredients; in another pan, sauté the mixture in 4 tablespoon olive oil for a few minutes, then add 4 tablespoons vinegar and the lemon juice, cook until the liquids evaporate and then pour over the eggs. Cover, let the flavours absorb for a minute and serve.