Overview

Ingredients

8oz dried penne pasta

4 tbsp fresh garlic, finely chopped

salt

3 tbsp extra virgin olive oil

1 crushed red chilli (or more, if you like heat!)

4 large, chopped tomatoes

A handful of yarrow leaves picked/stripped from the stem and chopped to yield 1 tsp

1/4 dry white wine

4 anchovy fillets in oil (optional but recommended!)

Parmesan for serving

Method

Make a pile of the yarrow and crushed red chilli, then mince them together finely

Bring a pot of water to a boil and season it with salt until it tastes like the sea.

Add the penne pasta and cook until al dente (the time will vary depending on your pasta)

While the pasta is cooking, heat the garlic in the pan with the oils and chopped yarrow on a low heat until the garlic is fragrant and lightly browned. Do not allow the garlic to burn.

Remove the pan from the heat and swirl it for a minute to cool it down, then add the wine.

When the pasta is done, drain and add to the pan. Toss the pasta to coat with the oil and cook for a minute more.

To finish the dish, add the yarrow-chilli mixture and toss the ingredients on the heat.

Transfer the pasta to bowls and garnish with olive oil and parmesan. Serve with a big green salad!