Try this rustic recipe for the classic Italian pasta combination of a simple tomato sauce, anchovies and rocket with creamy goat's cheese crumbled on top.


  • Cooked pasta, such as penne (you will need 150g per person)

  • For the tomato sauce

  • 2 tbsp olive oil

  • 2 garlic cloves, peeled and cut into slivers

  • 1 banana shallot, finely chopped

  • Handful fresh basil

  • 800g / 1lb 12oz tin peeled plum tomatoes

  • sea salt and ground black pepper

  • 20g / ¾ oz fine capers

  • 20g / ¾ oz black olives, pitted

  • 45g / 1 ¾ oz goat’s cheese

  • Handful wild rocket

  • 20g / ¾ oz good quality anchovies

  • Seasoning

  • Olive oil for frying

  • Shaved parmesan


  • 1.

    First make the basic tomato sauce.

  • 2.

    Heat the oil in a large pan and gently fry the garlic and the shallot until light brown. Add a few basil leaves and then add the tomatoes. Stir and cook gently for 30-40 minutes until reduced into a thick sauce. Season with salt and pepper, and add the remaining basil.

  • 3.

    In another pan, heat the olive oil and add the anchovies until they have broken down. Add the capers and the olives and stir. Add the tomato sauce - above. Adjust seasoning if necessary. Simmer and crumble the goat's cheese into the sauce and toss into some cooked penne or similar. Add the rocket and finish with grated shaved parmesan.

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