Serves 2

15 mins prep + cooking

Ingredients

150g linguine or spaghetti (or any pasta really, but it works well with a long pasta)

1.5 tbsp olive oil

6 anchovy fillets in oil, roughly chopped

4 garlic cloves thinly sliced (or 2 large cloves)

Juice 1/2 lemon

2 tbsp tomato puree

1 tbsp butter (or more to taste)

4 tbsp grated parmesan (or more to taste, plus extra for serving)

Handful of parsley chopped

Panko breadcrumbs to serve (if you can get your hands on lemon & black pepper breadcrumbs, get those!) see the note for how to make the breadcrumbs a little fancier

Method

1. Add your pasta to salted boiling water and cook for a few minutes less than the packet says.
2. Meanwhile, add your oil and anchovies to a frying pan on medium high heat and cook until the achovies dissolve.
3. Add the sliced garlic and cook until lightly golden
4. Add the lemon juice to the pan and cook until mostly evaporated.
5. Add the tomato puree and cook for a few minutes, stirring regularly until the colour darkens slightly. Take off the heat until the pasta is ready.
6. Once the pasta is cooked, put the frying pan back onto medium high heat and transfer the pasta over being sure to reserve the pasta water. Add 100-200ml of pasta water to the frying pan and bring to a boil, stirring often, until reduced to almost nothing. Repeat this process until the pasta is cooked to your liking.
7. Take the pan off the heat and add the butter & Parmesan. Stir through and add more butter/Parmesan to your taste. Add the chopped parsley.
8. Serve with more parm and the breadcrumbs sprinkled over

Note: If you have time, I definitely recommend sprucing up your bread crumbs a little. In a frying pan heat up 1 tbsp oil + 1/2 tbsp butter with 2 minced cloves of garlic. Fry until golden, then add breadcrumbs (NOT panko) and fry those until evenly golden.