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Tomato, mint and capet orecchiette pasta

Orecchiette’s ‘ears’ catch the flavour-packed sauce.
Marina Oliphant
4-6
10M
25M
35M

Use dried or fresh pasta – just follow the packet cooking instructions.

Ingredients

Method

1.

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.

2.

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.

3.

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.

4.

Remove from heat and stir though fresh mint. Scatter with pecorino to serve.

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