Anchovy Garlic Pasta

Cook your pasta in salted boiling water according to the packet’s instructions (but taste it as you go, you want it to still have some bite).

Meanwhile, in a frying pan add a good glug (4-5 tablespoons) of olive oil and garlic. Put on a low heat and cook for a couple of minutes. You don’t want the garlic to burn, just perfume the oil.

Next add the anchovies (dw they will melt into the sauce, anchovy haters!) a pinch of chilli flakes and a good squeeze of tomato paste. Cook everything down for 2-3 minutes.

When the pasta is almost cooked, add it into the sauce with a mugful of pasta water. You want to cook the pasta into the sauce for a couple of minutes, so the sauce thickens and goes glossy.

Plate up and serve with a scattering of pumpkin seeds, basil and a grating of parmesan.