It’s been an amazing summer here in London and one of the best things has been the generous servings of fresh fruits and vegetables I have consumed these past few weeks. It is too hot to eat, perhaps another reason the blog has gone a bit quiet! 😉

I came up with this deliciously cold recipe on a particularly hot day when I wanted pasta but couldn’t face the thought of eating anything warm.  Sweet, juicy cherry tomatoes, freshly chopped spinach, crumbly feta, garlic and red chilli combined with cold fusilli pasta and the simplest dressing of lemon juice and olive oil was just what I needed.

Anchovies are either loved or hated with a passion. The word itself makes me slightly uncomfortable and I can’t stand the sight of these slimy, tiny fish.

Nigella, Jamie Oliver and many other TV chefs have popular versions of Spaghetti alla Puttanesca which literally translated means ‘spaghetti a la prostitute/whore.’ Controversial, just like the anchovies.

I’ve made vegetarian versions of Puttanesca sauce before, always leaving out the anchovies. Mr. A tried out Nigel Slater’s recipe while I was out one night and insisted that it was one of the best pasta he has ever had. He insisted that the dish had potential to make me rethink my hatred for anchovies.

Italy is one of my favourite places in the world. I have visited many times over the years and each trip has been so memorable.

Eating the most divine and authentic pizza in Naples, a beautiful Tuscan holiday with family, driving through the breathtaking Amalfi coast and discovering the best (and worst!) Italian food in Rome are just a few of my favourite memories of Italy.

Last Friday, I caught an episode of Gino’s Italian Escape, an ITV series featuring Italian chef Gino D’Acampo as he travels to various parts of  Italy introducing viewers to classic Italian recipes. In this episode, Gino was in Rome and making a traditional Roman Bucatini alla Carbonara  – without the cream.

Last night’s dinner was simple and divine – Pumpkin & pine nut stuffed fiorelli with a butter, lemon and sage sauce.

Of course,  I did not make the Pumpkin Fiorelli myself – I have my lovely friends at Waitrose to thank for the shortcut 😉

This was my first time cooking with fresh sage and I loved the strong, invigorating smell that wafted through my kitchen as soon as the leaves were plucked.

Making the sauce could not have been simpler. Melt butter, infuse with sage leaves, add fresh lemon juice and stir.