Time: 1hr

Serves: 4


1tbsp anchovy puree

6 garlic cloves

1/2 chilly, deseeded.

2 tins of tomatoes

Fleur de Sel



Olive oil

1 lemon


‘Rough guide is 100g ‘00’ flour to 1 egg per person’ – however easier to work with bigger quantities such as 4 people plus.

  1. Put olive oil into a deep saucepan over a very low heat.
  2. Cut chilly in half, deseed and place into the saucepan.
  3. Take the skin off the garlic cloves and add to saucepan whole. Keeping at a low heat allow the garlic and chilly to soften in the oil for about 25 minutes until you can squish the garlic with the back on a wooden spoon. Turn off heat and allow to infuse for 10 minutes.
  4. Turn heat back to a low to medium heat and add anchovy paste. Cook off slightly, then add the two tins of tomatoes. Make sure to swirl out the tins with a little water.
  5. Add oregano and allow to simmer gently for 2 hours, until the sauce has thickened. Then, take off the heat and with a stick blender blitz the sauce until smooth. Be careful as the sauce may spit up. Leave aside until needed.
  6. For the pasta, sieve your flour on to a dry and clean work surface and make a well. Crack your egg into the center. Make the well big enough, so the egg can be whisked before adding flour. Whisk the egg using a fork. Once whisked, start to flick in flour whisking as you go, to prevent clumps. Once most of the flour has been added, get a dough scrapper and bring the rest in using your hands, until a dough is formed.
  7. Knead the dough for 5-8 minutes, this allows for elasticity to occur, do not over knead the dough, because the pasta will become tough. Once kneaded, allow to rest for minimum of 20 minutes at room temperature.
  8. Roll out the pasta and allow to dry slightly. Put water on the stove and bring to boil, make sure you add salt.
  9. Once the water is at a rolling boil add the pasta and to prevent sticking, stir for 3-4 minutes until cooked. Add 3-4 ladles of pasta water to the sauce and drain the pasta. Add the pasta to the sauce and toss through, add a squeeze of lemon. Serve straight away. Top with Parmesan.