Bucatini with Garlic, Oil and Chicory

Method

1. Wash and clean the chicory, then blanch in boiling pasta water for 2 minutes. Drain and set aside.
2. In a pan, heat olive oil infused with garlic over low heat. Add the chopped anchovy and let it melt. Add the chopped sun-dried tomatoes.
3. Add the blanched chicory (excess water removed) to the pan and sauté.
4. Cook the bucatini in salted boiling water until al dente. Drain, reserving some pasta water.
5. Transfer the pasta to the pan with the chicory and sauce. Toss over heat, adding a splash of pasta water if needed, until the pasta is coated and creamy.
6. Remove from heat, drizzle with extra virgin olive oil, and toss well.
7. Serve and top with grated pecorino cheese.