Ingredients
- 500 gr. red and yellow cherry tomatoes , quartered
- 150 gr. black olives , stoned
- 6 anchovy fillets in oil , drained and finely sliced
- 1 clove garlic , finely sliced
- extra virgin olive oil
- 400 gr. orecchiette pasta
- 1 sprig fresh marjoram, oregano or thyme , leaves picked
Method
- Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic.
- Add a few lugs of the best olive oil you can find, season to taste and gently stir together.
- Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl.
- Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl.
- Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.