Tomato, mint and capet orecchiette pasta Recipe - Better Homes & Gardens Australia

Ingredients

• 120ml robust avour extra virgin olive oil
• 5 cloves garlic, thinly sliced
• 6 anchovies
• 4 large, very ripe, densely fleshed tomatoes such as oxheart, roughly chopped
• Sea-salt flakes and freshly ground black pepper, to season
• 1 tsp dried mint
• 1 Tbsp baby capers
• 1 handful caperberries, sliced
• 1⁄2 tsp dried chilli flakes
• 500g dried orecchiette pasta
• 2 large handfuls mint leaves, torn
• 60g pecorino, finely grated