Ingredients

• 250g x Linguine No.6 or your preferred pasta

• 4 x Garlic cloves - finely diced

• 1 x Punnet cherry tomatoes - sliced in half, preserving the juice

• 4 - 6 x Anchovy fillets - rinsed if you are reducing salt

• 1/2 x Cup proper chicken stock

• 1/2 x Teaspoon black pepper - or a little extra if you prefer

• 1/2 x Teaspoon medium heat chilli powder - less if you are using hot chilli flakes

• 1 x Cup, finely grated parmesan - important. See note

• Salt to your diet but not really necessary as the anchovies will add salt.

• Option: 6 x Capers, halved and rinsed will make a nice addition.

Preparation

Heat a heavy based pan then add a little olive oil, caramelise the garlic then add the halved cherry tomatoes and juice, anchovies, medium chilli powder and chicken stock. Stir well until the anchovies have totally melted into the sauce.

Next finely grate the parmesan cheese add the black pepper, mix well and set aside

Cook your pasta to the packet directions and when cooked add the pasta (with the clinging pasta water) directly onto the pan ingredients. Do not strain the pasta.

Now we have the special bit. After you have added and mixed the pasta, carefully "fold" the parmesan into the pasta, bit by bit, so it does not clump and so it totally blends with the pasta and your pan ingredients.

You are now ready to serve. See Comments below.

Important: The quality of the parmesan cheese is important to this dish. Best to avoid some supermarket packet parmesan. Use a whole piece and finely grate. You will be amazed at the difference and the recipe will thank you !

Comments: If you prefer, add additional items such as prawns, olives or ham before adding the pasta.