Tomato, Rocket & Anchovy Orecchiette

1. Put a large pan of salted water on to boil. Peel, crush or finely slice the garlic. Slice the chilli in half and scoop out the seeds and pith if you prefer less heat (or leave them in). Roughly chop 3-6 of the anchovy fillets, depending on how much you like anchovies. Halve the tomatoes.

2. Heat 1 tbsp olive oil in a large frying pan on a medium heat. When the oil is glistening, add the chilli and garlic and gently fry for 3 mins, stirring, till fragrant. Add the anchovy fillets and fry for 1-2 mins, stirring, till they have melted into the oil.

3. Increase the heat and tip in the tomatoes. Fry for 10 mins, squishing them down with the back of a spoon till soft and jammy. Taste the sauce and season with salt and pepper, to taste.

4. While the tomato sauce is gently cooking, check the pan of water is boiling. Tip in the orecchiette pasta and cook for 8-10 mins till just tender. Add the rocket to the pasta and cook for 1 min till wilted. Drain the pasta, reserving a mugful of the starchy water.

5. Tip the pasta and rocket into the tomato sauce and toss well to combine. Trickle in a little bit of the reserved pasta water, if you prefer a looser sauce.

6. Divide the pasta between warm plates. Sprinkle over the Parmesan to serve.

7. Reduce food waste
Anchovies keep for a couple of weeks in the fridge – just ensure they’re submerged in oil and kept in an airtight container. You can add the remaining anchovies to dressings, sauces and marinades for an extra punch of ‘umami’. Or simply enjoy on top of a piece of crusty bread with plenty of good butter.