French & Grace’s orechiette with anchovies, baby tomatoes and basil
Large handful of baby Santini or baby plum tomatoes • 3 anchovies • Olive oil • Dried chilli flakes • Small handful of fresh basil leaves, torn • 200g orechiette • Single cream Method Halve the tomatoes lengthways and put into two bowls with their juice. Finely chop the anchovies and add to the bowls with black pepper, a glug of olive oil, a pinch of chilli flakes and the torn basil and turn to combine. Cook the pasta in boiling water according to the packet instructions until Drain, reserving 1 tbsp of the water. Add the tomato and anchovy mixture to the pan and return to the lowest heat. Turn gently and add a splash of cream. Serve with extra basil and a little pepper.