Ingredients

Method

• ¾ cup cup water ¾ cup
• 2 t cornflour
• 200 g pecorino, finely grated
• 4 T freshly ground black pepper
• 1 T extra virgin olive oil
• 500 g rigatoni 500 g
For the anchovy-and-rocket salad, mix:
• 40 g Woolworths wild rocket
• 8 anchovies fillets
• 1 T olive oil
• ½ lemon, zested and juiced
• freshly ground black pepper, to taste

Method

Ingredients

1. Combine the water and cornflour in a saucepan over a medium heat. Whisk until the mixture is clear and thick. Remove from the heat and allow to cool for 5 minutes.

2. Combine the pecorino, pepper and oil in a bowl and pour over the cornflour-and-water mixture. Blend until well combined using a hand-blender to form a thick paste. Set aside or chill until required.

3. Cook the pasta in boiling salted water until al dente. Reserve 1½ cups of the cooking water, then drain.

4. Place the pasta water and the cheese paste in a pan over a medium heat, stirring to combine as it heats through.

5. Add the pasta and toss through the sauce, ensuring it’s well coated and thick. Serve immediately
with the rocket salad.

Find more pasta recipes here

Photographer: Jan Ras
Production: Abigail Donnell
Food assistant: Bianca Jones