This was a happy surprise! It doesn't sound like much, but it's easy, tasty, and you can certainly serve it to company.

The original recipe calls for Hake, but finding hake is pretty hit-or-miss in these parts. It's a local fish, but it's not always pretty and it's not well-known, so many fish markets don't carry it. But cod cooks up about the same, maybe a little bit slower for a fat loin, so it's an easy substitution for this worthy recipe.

Here's a light sweet blast of summery fresh flavor for long pasta, like the fat round bucatini shown here.

As with many Italian recipes, there are not many ingredients, and quality is paramount. In this case, the usual olive oil, garlic, and onion are accompanied by garden fresh red and yellow bell peppers, a little cream, and a pinch of fresh marjoram (or oregano if you can't get marjoram). 

Use farm-fresh peppers if you can; they have more flavor than the supermarket variety because they can be sold within a day or two of harvesting instead of spending a week in a refrigerated truck! 

Here's a simple, sturdy vegetable dish with what Americans might think of as a peculiar mix of flavors, but they go well together. I especially love how olives are transformed when they are cooked into a dish!

The original recipe calls for fresh beans and tomatoes. I tried it with frozen beans and canned tomatoes and it came out fine, and it was much less work!

The original recipe also called for quartering the olives, but I left them whole and didn't even pit them; as I said I really like cooked olives in a dish and I prefer the flavor blast of getting them whole (and it makes it easier for Lorna to pick them out!) 

This reheats well, so the next time I make it, I will double or triple it and have the leftovers with lunches, where I really should get more vegetables. 

This was an invention of necessity another time that Lorna bought (expensive) halibut hoping for the Halibut in an Orange Sauce, only to learn that we had no good oranges in the house. 

So I followed the same technique, but I used herbs and cherry tomatoes and used herby dry vermouth instead of the sweet simple syrup. The orange-gold color in the sauce comes from the tomatoes; I saw that a few had burst, so I helped the others along. It was pretty and tasty too!