For ➍400 g cavatelli pasta*
300 g rocket
8 tbs olive oil
2 cloves of garlic
4 anchovies, desalted & boned**
salt
pecorino cheese
Salt some water, bring to the boil. Drop in the cavatelli. When cooked al dente (when fresh 20 m), drain. Drop in the rocket 5 to 10 m before end.
Meanwhile, chop the garlic and sauté in olive oil. Add the anchovies. Let them dissolve in the oil to make a sauce.
Put the sauce over the cavatelli.
Sprinkle with grated pecorino cheese to serve.
Meanwhile, chop the garlic and sauté in olive oil. Add the anchovies. Let them dissolve in the oil to make a sauce.
Put the sauce over the cavatelli.
Sprinkle with grated pecorino cheese to serve.
*Use orecchiette pasta instead.
**Use shredded smoked ham instead. Make it vegetarian by using capers.
