1/3 cup Olive Oil
1 Garlic Clove peeled
2 pound Cherry Tomatoes washed and halved
1 Pat of Butter (1 teaspoon)
1/2 teaspoon salt
1/4 teaspoon cracked pepper (of choice)
1 garlic clove minced
1 teaspoon oregano

Over Medium heat, bring oil and garlic to a warmed temperature, about 3 minutes and garlic will become beige. Add tomatoes, butter and salt. Cover and allow to simmer for about 10 minutes. Stir occasionally. Add pepper, minced garlic and oregano. Cover and allow to simmer for 5 minutes. Serve over favorite cooked pasta.

5 potato’s peeled boiled and quartered.
1/2 cup Semola Flour
1/2 tsp salt

Mash potato’s by using a food processor or food mill. Add Semola  Flour and salt in order to form a ball. Quarter potato ball. Take one cut quarter of potato mass and begin to rotate back and forth in between hands on lightly flour dusted cutting board or table so that a rope forms. Rope should be about 8-10 inches long and about 1/2 -3/4 inch wide. Cut rope into about 1 inch long pieces. With a fork gently press down on each gnocchi. Continue same process for the rest of the pasta mass.
In a large pan, bring water to a hard boil. Add 1 tablespoon salt. Add in gnocchi. When gnocchi floats to top they are done. About 2 minutes. With slotted spoon remove the gnocchi and place into individual dishes.
Best served with Simple Basil & Tomato Sauce and topped off with Parmesan Cheese.

Simple Basil & Tomato Sauce
1 medium onion
2 Tbsp Extra Virgin Olive Oil (EVOO)
28 oz or 720 grams Tomato Sauce ( De Cecco or Fratelli)
1 tsp salt
1/4 cup milk
8 Basil leaves

Orecchiette with Cime di Rapa

Traditional dish from Puglia made with their trademark pasta Orecchiette (little ears)! Pasta combined with Rapa, associated with the Broccoli family.

Enjoy the Rapa vegetable tossed with olive oil, saute` onions, red pepper flake’s with a side of sausage drizzled with fresh lemon juice!

Bunch of Broccoli Rapini
1/2 cup olive oil
4 filets of anchovies (optional) May substitute 1 minced garlic clove
1 small onion thinly sliced
1/2 tsp salt
1/4 tsp cracked pepper
1/3 cup water

Thoroughly wash Rapa leaves. Cut off and discard bottom two inches of stems. With a knife or by hand cut or tear leaves into bite size portions.  Set aside.  Over medium heat in a frying pan, warm 1/2 cup olive oil with 4 anchovie filets and/or sliced onion. Allow to saute` for about 5 minutes. Add all Broccoli Rapini leaves to frying pan, water, salt and pepper then cover. Allow to cook for about 8 minutes.
May be served as a vegetable or over cooked pasta.

500 grams or 1 pound Semola
100 grams flour
1 egg
1/2 tsp salt
3/4 cup warm water

In a bowl mix all ingredients together by hand. Add additional warm water 1 tablespoon at a time, if pasta ball does not form and is crumbly. Remove pasta ball from the ball and continue to knead the dough pushing ball outward with heel of hand. The pasta ball will become soft and supple to touch.
Divide the pasta ball into quarters and keep covered with plastic wrap as to not lose moisture. With one quarter of the pasta mass begin to roll out flat with a rolling-pin until the past is no thicker than a dime. With a knife cut the rolled out pasta into lengths of 6 inches and about 1/2 inch wide. Sprinkle flour onto cut pasta. hang pasta on back of chairs or coil pasta onto flour dusted cutting board. Allow to dry for about 60-90 minutes. Continue process for rest of pasta mass.
Bring a large pan of water to a hard boil. Add 1 tablespoon of salt. Add dried pasta. When the pasta floats to the top it is done, about 7 minutes.