Gigli means ‘lilies’ in Italian, and their floral wavy edges are a great vehicle for the chickpeas and anchovies in the sauce. Orecchiette (ears) or conchiglie (shells), are also good for scooping and work really well here too.
Ingredients
45mlolive oil, plus extra to serve
½onion, finely chopped
2clovesgarlic, crushed
2tspground cumin
10gthyme leaves, finely chopped
25ganchovy fillets in oil, drained and finely chopped
1lemon, finely shave the skin of 0.5, then juice to get 2 tbsp