A quick sauce that is full of flavour and makes just enough to coat the fresh egg pasta, with bursts of flavour from the anchovies and capers.
100ml Early Harvest Olive Oil
3 cloves garlic, peeled and finely chopped
2 salted brown anchovy fillets (optional)
2 pinches dried chilli
2 pinches dried oregano
2 tbsp non-pareille capers, drained of brine
400g tin chopped tomatoes or passata
Salt and black pepper
40g 22 month Parmigiano Reggiano (optional)
Place a medium frying pan on a medium heat, add the olive oil then the garlic and if using, the anchovy. Stir with wooden spoon as the oil absorbs the heat, breaking up the anchovy so that it dissipates into the oil and the garlic begins to gently sizzle. Cook for 3-4 minutes. You want the garlic to gradually cook until it is a light golden brown. Add the chilli flakes and oregano and allow to fry for 10 seconds then add the capers, taking care as the oil can spit. Fry for another minute then add the tomatoes. Bring the heat up so that the sauce is simmering gently. Season with freshly ground black pepper and salt if you wish. Both the capers and the anchovies will season the sauce, keep this is mind before adding extra salt. Cook for 20 minutes till it has reduced and thickened a little.
Whilst the sauce is cooking, place a pan with at least 2 litres of salted water on a high heat, cover, and bring to the boil. When ready to cook, add the tagliatelle to the water, stir to prevent sticking to the pan and cook for 4-5 minutes. Turn the heat down a little otherwise the water can boil over.
Drain the pasta into a colander then shake well to remove the water. Add the tagliatelle to the warm tomato sauce and use tongs or a wooden spoon to coat the pasta completely, picking the pan up and tossing it to help get it all moving. If everything is looking a little rigid, add a few splashes of warm water to loosen it up. Taste, then season again with salt and pepper as desired. Divide between plates or bowls then grate the Parmesan over the top.