Spaghetti with Tomatoes and Anchovy and Chilli

• 360 gdried spaghetti
• 4 tbspolive oil
• 4garlic cloves, thinly sliced
• 8anchovy fillets in oil, about 32 g, drained and chopped
• 1 tspchilli flakes
• 500 gcherry tomatoes, halved
• 20gparsley, chopped
• 70grocket
• 40gParmesan, finely grated
• fine salt
• black pepper

Method

1. 1Bring a large pan of well-salted water to the boil and cook the spaghetti for 1 minute less than the packet says. Keep a mugful of the cooking water before you drain it.
2. 2While the pasta cooks, warm the olive oil in a large frying pan over a medium-low heat. Add the garlic, anchovies and chilli flakes and cook gently for 2 minutes, stirring, until the anchovies have melted into the oil and the garlic is pale gold. Do not let the garlic brown or the sauce turns bitter.
3. 3Turn the heat up to high, add the tomatoes and cook for 5 to 6 minutes, shaking the pan, until they collapse and their juice thickens into a loose sauce with the oil.
4. 4Add the drained spaghetti to the frying pan with a splash of the pasta water and toss for a minute over the heat until the sauce clings to every strand and looks glossy rather than watery. Add more water a splash at a time if it tightens.
5. 5Take off the heat, add the parsley and rocket and toss so the rocket wilts. Season with pepper, taste for salt, and serve with the Parmesan.

Per serving

kcal

538

protein

19g

fibre

5.1g

carbs

73.3g

fat

19g