Preparation:

First clean the squid, remove the insides and the skin. Slice into rings about 2 cm thick. In a frying pan, sauté the peeled and slightly crushed garlic in olive oil for 1 minute. Add the washed and halved cherry tomatoes. Add a handful of chopped parsley. Cover and simmer for 2 minutes, lowering the heat slightly. Then add the squid rings. Cook over a high heat for 1 minute, then deglaze with the wine. If you don't like wine, you can skip this step. Cover and cook over a low heat for 10 minutes. At the end of this time, your squid sauce will be ready, add salt to taste. Parboil the pasta in plenty of boiling salted water for 5 minutes. Drain and place it in the pan with the squid sauce, taking care to put aside the cherry tomatoes and add the tomato passata. Add another handful of parsley. Cook the pasta on a very low heat for about 4 - 5 minutes, adding 1 tablespoon of olive oil if necessary. When ready, the pasta should have a very creamy consistency. Finally add the cherry tomatoes and mix well for 1 minute. Serve hot, sprinkled with a pinch of parsley.

Preparation:

To prepare the pasta with swordfish and shrimp, proceed as follows: pour a little extra virgin olive oil into a non-stick frying pan and heat gently. Divide the garlic in half and remove the inner core, then add to the pan with the hot oil together with the chopped chilli pepper to flavour the oil. Add the diced swordfish to the frying pan and allow the flavours to mingle, then add the cherry tomatoes, halved or cut into four if too large. After a few minutes, add the previously cleaned shrimp to the pan and cook over a high heat for 5-6 minutes. Adjust salt to taste, remove the garlic and add the hand-torn basil leaves and chopped parsley to the pan. Turn off the heat and set aside. Bring a large pan of water to the boil; as soon as the water comes to the boil, add salt and boil the pasta, cooking it as usual until al dente (about 9 minutes). When cooked, drain the pasta directly into the pan with the sauce, allow the pasta to absorb the flavours and mix well with the sauce, and serve piping hot, garnished with a few basil leaves.

Preparation:

Peel the leeks, carrot and celery, peel the garlic, wash, dry and chop finely; clean the basil and parsley, wash, dry and chop separately. Coarsely chop the Mortadella. Blanch the tomatoes in boiling water, drain, remove the skin, seeds and excess liquid and chop. In a non-stick frying pan, brown the crumbled sausage on all sides for 2-3 minutes, drain and set aside. Put the chopped garlic, leeks, celery and carrot, a little chopped parsley and the sage in a saucepan with the oil until soft; add the sausage and the chopped mortadella and fry for a few minutes, add the tomatoes, salt and pepper and cook over a moderate heat for 10-12 minutes; just before the end of the cooking time add the basil and the remaining parsley. In the meantime cook the pasta in plenty of boiling salted water, drain al dente, or after about 8 minutes, dress with the prepared meat sauce and serve hot with a sprinkling of grated Grana Padano.

Preparation:

In a large frying pan, brown the garlic clove in some EVO oil, then add the carrots, onion and celery, previously cut into a ‘mirepoix’, or diced into a medium size (5-6 mm). Sauté for a few minutes. Add the San Marzano (plum) tomatoes cut into irregular cubes and 1 teaspoon of sugar and simmer for 30 minutes; Transfer the sauce obtained into a suitably sized, tall-necked container and purée with a hand-held blender. Pass everything through a sieve to obtain a completely smooth sauce. Pour the sauce into the frying pan and add the diced Piccadilly tomatoes. Cook the pasta in plenty of boiling salted water, then drain after about 8 minutes and add it to the pan together with the sauce. Stir in the butter and Parmigiano. Serve with a drizzle of extra virgin olive oil and fresh basil.