Rigatoni with spinach, pecorino and anchovy sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour For the sauce 2 tbsp olive oil, for frying ½ onion, diced 3 garlic cloves, chopped 6 anchovies 1 rosemary sprig, leaves removed pinch dried …