1. Cook pasta in boiling, salted water (approx. 5 mins).
  2. In food processor blitz oil, capers, garlic, sun dried tomatoes and mint.
  3. If required add a little oil from the sun dried tomatoes jar.
  4. Blitz to a smooth sauce.
  5. Add heaped tbsp fresh ricotta and blitz.
  6. Mix sauce into hot pasta and stir through to evenly coat the Orrechiette.
  7. Crumble friselle bread and place into the base of a baking dish (this stops the pasta sticking to the dish).
  8. Top with pasta mix and spread evenly over crumbled friselle.
  9. Top with dollops of ricotta.
  10. Cover with layer of crumbled friselle (this traps the moisture in)
  11. Sprinkle with pecorino cheese and bake in 200 degree oven for 15 minutes.

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