Ingredients

Method

• ¼ cup olive oil
• 2 chillies, chopped
• 4 baby marrows, thinly sliced
• 4 garlic cloves, smashed
• 12 olives
• 1 x 400 g can butter beans and brine
• 2 red peppers, roasted and chopped
• 8 anchovies, chopped
• 70 g flaked almonds
• a squeeze of lemon juice
• 400 g baby spinach
• 1 burrata, torn into pieces
• 150 g pecorino, grated
• sea salt and freshly ground black pepper, to taste
• rigatoni, cooked al dente, for serving
• 3 slices ciabatta, torn into chunks and lightly toasted

Method

Ingredients

1. Heat the olive oil in a large frying pan. Cook the chillies garlic and baby marrows over a gentle heat. Add the remaining ingredients and cook for 5 minutes.

2. Season and toss through the rigatoni.

3. Stir through the torn ciabatta.

Find more pasta recipes here. 

Photography: Jan Ras
Videography: Kevashan Moodley