Eaglebrooke January Newsletter P1_EGL77848 January Newsletter | Page 13

January
RECIPE
of the MONTH
Orecchiette with
Raw Tomato Sauce
INGREDIENTS
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500 g red and yellow cherry tomatoes, quartered
150 g black olives, stoned
6 anchovy fillets in oil, drained and finely sliced
1 clove garlic, finely sliced
extra virgin olive oil
400 g orecchiette pasta
1 sprig fresh marjoram, oregano or thyme, leaves
METHOD
Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive
oil you can find, season to taste and gently stir together.
Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. Stir it all
together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavored juices in the bowl.
Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.
DECEMBER
13
eaglebrooke newsletter 13