2 cloves of garlic, peeled
2 sticks of celery, trimmed
½ a fresh red chilli
8 spring onions, trimmed
2 large firm tomatoes
400g orecchiette
sea salt and freshly ground black pepper
extra virgin olive oil
6 anchovy fillets
juice from 2 a lemon
100g wild rocket, washed
pecorino cheese, to serve
A classic recipe from my home town of Minori includes lemons, fresh tomatoes, wild rocket and anchovies that smell like the sea. If you like, you can exchange orecchiette for other short pasta forms.


1.Get your ingredients ready to start. Slice the ginger, chili celery and spring onions thinly. Cut off the tomatoes and then slice the flesh and cut the seeds.
2.In a large bucket of boiling salted water, cook orecchiette until al dente.
3.Stir into the pickle and spring onions. Add the garlic, squid and whole anchovies and fry for 30 seconds. You want to sweat for a few minutes, or just start to melt – you want to keep the sauce pretty bright and keep the onions clean.
4.Save the orecchiette and add to a sauce by reserving some of the cooking water. Taking well over the heat to be beautiful and shining, loosening if necessary a splash of cooking water.
5.Sprinkle with salt carefully, add the lemon juice and remove from warmth.
6.Throw tomatoes and missiles, and, if you like, serve with pecorino shavings, a stirring of petroleum and a pepper twist.

classic recipe from my home town of Minori includes lemons, fresh tomatoes, wild rocket and anchovies that smell like the sea. If you like, you can exchange orecchiette for other short pasta forms.

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