« Back Two of our favourite Sicilian dishes are as follows: Spaghetti alla Siciliana 1 tablespoon extra virgin olive oil 2 garlic cloves, finely sliced 1 onion, finely chopped 500g fresh Italian tomatoes, peeled and diced 500g swordfish, cubed 1 fresh red chilli pepper, finely chopped and with seeds removed 25g capers, drained 50g black olives, chopped Sea salt and crushed black pepper to taste ½ fresh Sicilian lemon 1 tablespoon finely chopped parsley 500g fresh spaghetti Parmesan to serve Warm the olive oil in a large pan, and add the garlic and onions. When softened, add the fresh tomatoes and chilli pepper and leave to simmer for 5 minutes before introducing the capers, swordfish and olives. Season to taste with salt and pepper, then leave to cook gently on a low heat for up to 10 minutes, stirring occasionally, until the fish is cooked. Meanwhile, bring a large pan of lightly salted water to the boil and add the fresh spaghetti. Cook as per instructions then drain well and place in a large serving dish. Pour the Siciliana sauce over the pasta then squeeze the lemon juice over the top and sprinkle with the chopped parsley. Serve immediately with grated parmesan to taste. Serves 4. Peperonata Ripe peppers stewed with onions, fresh tomatoes and garlic. 2 green peppers, sliced 2 red peppers, sliced 2 yellow peppers, sliced 2 red onions, sliced 3 garlic cloves, finely chopped 8 large Italian tomatoes, peeled, seeded and diced Olive oil Chopped basil Sea salt and crushed black pepper to taste Heat a dash of olive oil in a large pan, then add and onions and fry until soft. Then add the garlic and sliced peppers, and cook gently for about 10 – 15 minutes, until tender. Pour in the prepared tomatoes and seasoning, then leave to cook on a low heat for up to 30 minutes (stirring occasionally) before seasoning and adding the basil, then leave to cool. Peperonata is traditionally served at room temperature with sliced bread but is also delicious hot with grated parmesan cheese to taste. As a variation on this recipe, anchovies and/or fresh olives can also be added just before the end of cooking if desired. Serves 4