for 4 person

Pasta dough

200 g	flour for making dumplings
½ tsp	salt
2	fresh eggs
2 tbsp	olive oil

To shape

a little

flour for making dumplings

Sauce

	olive oil, for frying
2	garlic cloves, thinly sliced
1	red chilli pepper, deseeded, cut into thin rings
100 g	olives (e.g. Taggiasca), pitted
25 g	anchovy fillets, roughly chopped
3 tbsp	caper berries, cut in half
2 tin	cherry tomatoes (each approx. 400 g)
¼ tsp	salt
a little	pepper

Pasta

	salted water, boiling
½ bunch	flat-leaf parsley, leaves torn off

How it's done

Pasta dough

Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

To shape

On a well-floured surface, roll out the dough in batches to approx. 2 mm thick. Keep separating the dough from the work surface. Cut the dough lengthwise into strips approx. 3 cm wide, then cut crosswise into pieces approx. 4 cm wide using a pastry wheel. The pieces don't need to be identical.

Sauce

Heat the oil in a frying pan, sauté the garlic and chilli pepper. Add the olives, anchovy fillets and capers, cook briefly. Add the cherry tomatoes, season, simmer for approx. 20 mins., gently crush the tomatoes with a fork.

Pasta

Cook the maltagliati in boiling salted water for approx. 1 min., drain, mix into the sauce. Garnish with parsley just before serving.

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