Ingredients for 4 people:
The expression "alla genovese" doesn't refer to the city of Genov in the north of Italy. Probabbly it was the name (the surname) of the family (Neapolitan) who first thought and prepared the sauce.
For this dish you will need:
320/400 g paccheri (hand made in Gragnano);
700 g lean stewing steak or flank;
1 kg onions;
2 carrots;
1 celery stalk;
4 pomodorini del pendolo (purists prefer a teaspoon of tomato purée);
100 ml extra virgin olive oil;
50 g lard;
100 ml white wine;
40 g parmesan or pecorino;
salt and pepper to taste.

Preparation:
Tie up the piece of meat, finely slice the onions, and dice the carrots and celery. Place in a pan with the oil, lard, chopped tomatoes (or the tomato purée mixed with a little water) and a pinch of salt and pepper. Cover and cook over a gentle heat for at least an hour or until the vegetables have broken down, stirring occasionally. Uncover and gradually add the white wine and water until the sauce is thick, dark, glossy, and creamy. Cook the paccheri in boiling salted water until al dente and add to the sauce. Sprinkle with cheese and serve. The meat can be served separately as a main course.

Ingredients for 4 people:
400 g. of Paccheri pasta (large ones);
600 g. of cod;
extra virgin olive oil;
1 Kg. of onions (if you can, miz the white and the red ones);
50 g. of capers, pinenuts and sultanas;
50 g. of grated parmigiano reggiano cheese;
a glass of white wine;
finely chopped fresh parsley and basil;
a little bit of dried chilli and salt.

Preparation:
This is a different version of the "genoese sauce" that, despite of the name, was first prepared in Naples a long time ago and whose name cames from their surname!!
Put the extra virgin oil in a frying pan adding sliced onions and a little bit of white wine; now cut the cod in a little pieces and put them in the pan; leave to cook for about ten minutes and soon after add capers, pinenuts, sultanas and a little bit of chopped parsley. Cook the linguine pasta in well-salted boiling water until "al dente"; drain it now and put the pasta in the frying pan with the sauce; heat everything for a couple of minutes. Add plenty of freshly grated Parmiggiano cheese and freshly ground black pepper. Put the pasta in a dish great enough, and finish with finely chopped parsley and grated cheese.

Cooming soon

Ingredients:
400 g spaghetti;
500 g pomodorini del pendolo (San Marzano tomatoes can also be used when in season);
2 cloves of garlic;
150 ml extra virgin olive oil;
a generous amount of fresh basil;
salt to taste.

Preparation:
Heat the oil in a frying pan and brown the garlic. Roughly chop the tomatoes and add to the pan with a pinch of salt. Simmer the tomatoes until cooked and remove the garlic. Cook the spaghetti in boiling salted water until al dente. Drain the pasta and add to the tomatoes with the basil and stir well. Serve piping hot and decorate with a few basil leaves.

Ingredients for 4 people:
400 g. of Spaghetti;
10 teaspoons of extra-virgin Oil;
4 tablespoons of "colatura d'alici di Cetara";
2 chopped cloves of garlic;
1 dried chilly pepper (if you like);
4 salted anchovies (for dressing the plate);
finely chopped continental parsley;
2 tablespoons of boiling water when the pasta is quite cooked;
sea salt if necessary.

Preparation:
Put in a salad pot the extravirgin olive oil, the chopped garlic and parsley and a little bit of dried chilly pepper. Add now the "Colatura d'alici di Cetara"; usually we need one teaspoon of "Colatura d'alici" every 100 grams of pasta, but we suggest to taste the sauce before putting on the pasta and add a little bit more of colatura if it doesn't have a strong anchovies taste. You can also fry in a sauce pan the oil, the garlic and the chilly pepper befor addind the colatura, but in this case you have to be very careful, because if the colatura dries it becomes very salty. Now cook the spaghetti in boiling water for at least 8 minutes, and dry it in a colander as soon as cooked (be sure the spaghetti will be cooked "al dente"). Now put the sauce you prepared before in the spaghetti an stir for a little bit until amalgamate. Put in a pretty plate big enough and spread some finely chopped parsley to garnish it. Enjoy your pasta!!