decorate with pimiento pieces. PASTA WITH BLACK OLIVES Serves 4 500g/1lb penne or rigatoni 200ml/7fl oz olive oil 400g/14oz tin of tomatoes 2 cloves of garlic, crushed 300g/12oz tin tuna in oil, drained 1 tin anchovy fillets in oil, drained and chopped 12 black olives salt and black pepper, to taste Cook the pasta in plenty of salted, boiling water with a dash of olive oil. When it is al dente drain and tip into a serving bowl. While still hot pour over the olive oil and toss well. Put the tomatoes with their juice and the garlic into a blender and process until you have a thick sauce, then stir this into the pasta, adding salt and black pepper. Add the flaked tuna and anchovies, then stir in the olives. Serve warm, or cold, but do not refrigerate. OLIVE ROMANY The Spanish omelette is famous the world over. In this recipe, a small, plain omelette is combined with olives to make an unusual stuffing for beef. This is an old family recipe from Maria Jose Sevilla, the Spanish cookery writer. 3 eggs 600g/1lb 4oz skirt of beef 100g/4oz green olives, stoned 23ml/112 tablespoons flour 60ml/4 tablespoons olive oil 2.5ml/12 teaspoon thyme 120ml/4fl oz dry white wine 240ml/8fl oz beef stock salt and pepper, to taste Using the eggs, make three plain omelettes. Lay the skirt of beef flat and, using a sharp knife, cut a layer across the meat to within 2cm of the opposite side. Roll back the