Cavatelli With Sardine Pepper Ragù

Get started by making the pasta dough, tip the semolina onto your work surface and use a bowl to create a well in the middle of the semolina. Fill the semolina volcano with 45 ml of warm water. Using a fork, begin mixing the semolina into the water gradually until you have a thick paste.

Now, using your hands, incorporate the rest of the semolina to form a shaggy dough. Knead for 5 minutes until the surface is smooth and elastic. Form into a ball and rest the dough under an upturned bowl for 15 mins. Your dough is now ready to roll.

While your dough is resting, finely chop the shallot and garlic clove and roughly chop the pepper.

Cut your dough into 8 pieces. Roll each piece into a rope around 1cm thick. Line up the ropes and cut into 2cm pieces. Pop each piece onto a fork and using your thumb, press into the middle of each piece and roll away from you, creating a curl in the middle of the pasta and ridges on the outside from the tines of the fork. Repeat with the remaining pieces of dough. Toss with a little extra semolina and set aside.

To make the sauce, set a frying pan over a medium heat, add 1 tbsp of olive oil and let it preheat. Add the shallots and cook with a pinch of salt for 2-3 mins. Add the garlic and the chili from the sardine tin. Cook for 1 min then tip in the peppers and tomatoes. Cook over a medium heat at a simmer for 5-6 mins. Season with salt and pepper.

Bring a small pan of water to a boil and season with salt. Drop in the cavatelli for 2-3 mins. Using a slotted spoon, transfer the cooked pasta to the sauce with a splash of pasta water. Toss together and tip in the sardines, capers, sultanas and basil. Cook together for 3 mins.

Finish with a squeeze of lemon and tip into a bowl, top with crunchy breadcrumbs and get stuck in.