200 grams black olives, pitted and halved
3 tablespoons capers, drained
2 roasted red capsicums, skinned and sliced
100 ml extra virgin olive oil
2 cloves garlic, thinly sliced
8 anchovy fillets, finely diced – optional
½ teaspoon chilli flakes
2 handfuls baby rocket
sea salt and freshly ground black pepper
pecorino, to serve
600 grams dried pasta
Combine the olives, capers and red capsicums in a bowl and set aside.
Heat the oil in a sauté pan over a low heat. Add the garlic, anchovies and chilli and cook until fragrant, then add the olive mixture and gently warm through.
Bring a large pot of salted water to the boil and cook the pasta according to the instructions on the packet. Drain and tip into the sauce. Add the rocket and gently mix to combine.
Divide the pasta between warm serving bowls and grate over the pecorino.