Orecchiette with sardines and cherry tomatoes

Serves 4

• 11 oz orecchiette (about 320 g dried pasta)

• 14 oz fresh sardines for cleaning (about 400 g)

• 7 oz cherry tomatoes (about 200 g)

• 3 oz pitted black olives (about 80 g)

• 1 + 3/4 oz salted capers (about 50 g, rinsed)

• 1 + 1/2 oz white wine (about 40 ml)

• 1 garlic clove (in its skin)

• Zest of 1 lemon

• 2 small fresh chili peppers, sliced

• Fresh basil, to taste

• Salt, to taste

• Extra virgin olive oil, to taste

• Rinse the sardines, remove the heads, and open them along the belly. Remove the spine and side fins. Roughly chop and set aside.

• Pit the olives by hand. Rinse the cherry tomatoes and cut them in half.

• In a large saucepan, heat a drizzle of olive oil with the garlic clove (in its skin).

• Add the sliced chilies and sauté briefly, then add the sardines and cook for a few minutes.

• Deglaze with white wine and let the alcohol evaporate.

• Add the cherry tomatoes, rinsed capers, and pitted olives.

• Remove the garlic, season with salt, and add fresh basil. Cook the sauce for about 10 minutes, then turn off the heat.

• Meanwhile, boil the orecchiette in salted water until al dente.

• Drain the pasta and add it directly to the sauce.

• Grate in the lemon zest, drizzle with extra virgin olive oil, and mix well.

• Garnish with fresh basil and serve immediately.

Enjoy your meal!