Heat the oil in a saucepan then add the rabbit, onion and garlic and cook for 10 minutes, stirring occasionally until browned.
Deglaze the pan with the red wine and when the wine has evaporated then add the tomatoes, rosemary, oregano, olives, anchovies and capers.
Bring to the boil and simmer for 50 minutes on low heat until the meat is tender. Add seasoning to taste. Remove the meat from the bones.
Cook the pasta according to pack instructions and cook for the last minute in the rabbit sauce.
Serve topped with chopped basil and shaved pecorino.
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