120ml robust avour extra virgin olive oil
5 cloves garlic, thinly sliced
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
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.