With Antonio Cacace
400gms of short type pasta like penne or rigatoni or
3 cloves of garlic thinly sliced
1 pinch of dried chilli
1/2 cup of marinated small capers
100gms of mixed marinated olives roughly chopped without pips
3 cups of tomato ragu or passata
1 buffalo mozzarella
1 cup of roughly chopped fresh basil and parsley
1/2 cup of bread crumbs
Make the sauce while the pasta is cooking: so in a large pot of salted simmering water drop in your pasta and give an initial stir.
In a large pan fry heat the garlic, chilli and anchovies until the anchovies melt away then add the olives and the capers and fry for 1 minute. Add the tomato sauce simmer for 5 minutes then add the fresh herbs.
At this stage the pasta should be ready - drain it and mix through the sauce.
Place the pasta in a large serving platter, rip the mozzarella and scatter it on top of the pasta and sprinkle the breadcrumbs all over it.
(TX: 4 November 2011)