Serves 4
320-350 g fresh capunti
2 large bunches of arugula (preferably wild rocket)
4 anchovies
extra virgin olive oil
pepper or chili
a dozen of cherry tomatoes
Clean the rocket removing the stems from each leaf, wash it well and let it drip into a colander.
Bring to a boil a pot of water, and dip the rocket before and after 5 minutes the capunti.
Meanwhile, put the oil in a pan and heat it. Put the cleaned and chopped anchovies and let them fry. Add the cherry tomatoes and cook for 5 minutes. Then pour the capunti into the pan with the oil and the cherry tomatoes. Sauté for two minutes and add pepper or chili to taste and mix well.
