Ingredients
120ml robust avour extra virgin olive oil
5 cloves garlic, thinly sliced
6 anchovies
4 large, very ripe, densely fleshed tomatoes such as oxheart, roughly chopped
Sea-salt flakes and freshly ground black pepper, to season
1 tsp dried mint
1 Tbsp baby capers
1 handful caperberries, sliced
1⁄2 tsp dried chilli flakes
500g dried orecchiette pasta
2 large handfuls mint leaves, torn
60g pecorino, finely grated
Method
-
To make pasta sauce, heat oil in a large frying pan over a medium heat. Add garlic and fry until just turning golden. Add anchovies. Cook, stirring, until they break down and integrate into oil.
-
Add tomato and season. Cook until softened and starting to break down.
Add dried mint, capers, caperberries and chilli. Cook for 6 minutes or until mixture is a sauce consistency.
-
When pasta sauce is almost ready, cook orecchiette in a large saucepan of heavily salted boiling water, following packet instructions. Drain cooked pasta and add to sauce.
Cook for a few minutes, tossing frequently to help pasta absorb the sauce.
-
Remove from heat and stir though fresh mint. Scatter with pecorino to serve.