tagliatelle con la rucola
for 6
1 kg large-leafed rocket, washed and roughly chopped
600 g Fresh Pasta (see here), made into tagliatelle
3 tablespoons olive oil
3 garlic cloves, peeled, sliced and chopped
4 salted anchovies, prepared (see here)
1 teaspoon fennel seeds, crushed
2 dried red chillies, crumbled
1 × 800 g tin peeled plum tomatoes, drained of their juices
Maldon salt and freshly ground black pepper
extra virgin olive oil
200 g ricotta salata, freshly grated
Gently heat the olive oil in a thick-bottomed saucepan. Add the garlic and fry until golden. Add the anchovies, fennel seeds and chilli, and push around the pan to melt and combine them. Add the tomatoes and 1 tablespoon salt. Stir with a spoon to break the tomatoes up, and simmer gently until they have reduced to a thick sauce, about 20–25 minutes.
Bring a large saucepan of salted water to the boil and cook the tagliatelle for 2 minutes, then add the rocket. Cook together for 2–3 minutes until the pasta is al dente. Drain and return to the saucepan. Pour over extra virgin olive oil and season with salt and pepper. Finally stir in the tomato sauce and half the grated ricotta. Serve with more olive oil and the remaining ricotta.