6 tablespoons extra virgin olive oil
3 anchovy fillets , from sustainable sources
1 clove of garlic
1 fresh red chilli
2 medium ripe tomatoes
320 g dried spaghetti
Parmesan cheese , to serve
4 tablespoons fine breadcrumbs
6 sprigs of fresh parsley
50 g walnut havles
2 tablespoons pine nuts
To influence the sauce, to warm the oil in a skillet over a medium warmth, add the anchovies and permit to liquefy.
Bash the garlic clove, keeping the skin on. Finely hack the stew, at that point add to the skillet. Broil for 2 minutes, or until shaded.
Generally hack and include the tomatoes. Stew over a low warmth for 10 to 12 minutes, or until the point that the sauce is thick. Season with a squeeze of dark pepper.
To make the fixing, toast the breadcrumbs in a dry griddle, at that point tip into a nourishment processor.
Generally slash and include the parsley leaves, at that point barrage well with the nuts, or hack everything finely with a blade. Put aside.
Cook the pasta until it’s simply still somewhat firm.
Deplete, saving 2 to 3 tablespoons of the water, at that point tip the pasta into the sauce. Hurl well to coat, including a tad bit of the cooking water to release it, if needs be.
Serve the pasta in bowls, sprinkled with a liberal aiding of the fixing blend and a grinding of Parmesan.