Ingredients:

• 200g wholewheat spaghetti

• 250g cherry tomatoes, halved

• 4 anchovy fillets in oil, drained and chopped

• 2 garlic cloves, finely chopped

• 1 red chilli, finely chopped

• 1 tsp olive oil from the anchovy tin

• 1 slice of crustless wholemeal bread, toasted and either blitzed into crumbs or finely chopped

• Handful of fresh parsley, finely chopped

• Squeeze of lemon juice

• Handful of black olives, drained and rinsed.

Method:

• Put the spaghetti in a pan of boiling water and cook until al dente.

• Heat the oil, and gently cook the anchovies and garlic for a couple of minutes, before adding the tomatoes and chilli. 

• The tomatoes will yield a lot of juice, due to the saltiness of the anchovies, and will reduce right down and become syrupy and rich.

• When the tomatoes are soft and cooked through, add the olives, a squeeze of lemon and the majority of the parsley.

• Sprinkle the toast crumbs onto the drained pasta to add some texture and toss through, before stirring through the tomato sauce.

• Top with the last of the parsley and serve.