Ingredients

1 Packet Gragnano Orecchiette

1 Tin Olasagasti anchovies

1 Teaspoon Calvi Peperoncino (add extra if you like spice)

½ Bunch parsley (finely chopped)

200ml Rio Vista Garlic Agrumato

150g Pecorino Romano (grated)

150g Fresh breadcrumbs

100ml Extra virgin olive oil

Method

1. Starting with your Pangrattato, heat a pan over low heat and drizzle your extra virgin olive oil. Add the breadcrumbs and cook slowly until golden brown. Place on a paper towel to drain and allow to cool.

2. To cook your pasta, bring a pot of salted water to the boil, add the orecchiette and cook according to the packet directions.

3. While the pasta, is cooking heat a pan over low heat with the Rio Vista garlic Agrumato. Add your anchovies and stir so they melt and break down combining with the oil.

4. Next, add your peperoncino and cook for 20 to 30 seconds, then adding a couple of ladles of the pasta water and continue cooking over low heat.

5. Once your pasta is al dente, strain and add to the pan, tossing with the anchovy and peperoncino. Turn the heat off and ensure you still have some liquid in the pan.

6. Add the parsley and half of the pecorino and stir, ensuring everything combines.

7. Serve straight away topping with the remaining pecorino and Pangratatto.