Cavatelli with pecorino cheese and rocket

Ingredients

• 400 g cavatelli pasta
• 300 g rocket
• 4 ripe tomatoes
• 4 anchovy fillets
• 4-5 tbsp pecorino cheese
• 2 onions
• 1 clove garlic
• Extra virgin olive oil
• Chilli pepper to taste
• salt, pepper to taste

Preparation

Chop and brown the onions. In the meantime, boil the water for the pasta and in another frying pan brown the garlic in the oil and, when browned, add the peeled and chopped tomatoes, anchovies, chilli pepper and salt. When the water starts to boil, add the pasta and then the rocket. When cooked, drain, add to the onions and pour over the sauce. Serve with a generous sprinkling of pecorino flakes.