Ingredients

• 250g x Best Italian Spaghetti

• 1 x Medium brown onion

• 6 x Shallots - finely diced

• 4 x Crushed or minced garlic

• 1 x Cup home made style chicken stock

• 2 x Cups tomato confit - loosely chopped. See recipe

• 2 x Teaspoons dried thyme leaves

• 4 x Anchovy fillets (in oil)

• 1/2 x Cup freshly grated parmesan cheese - see note

• 1/4 x Teaspoon black pepper

• 1/2 x Teaspoon crushed chilli flakes - or to your taste

• 2 x Teaspoons lemon zest - see note

• 1/4 x Cup toasted black sesame seeds - toasting in a dry pan before adding essential

• Salt to your taste and special diet

Preparation

This recipe is based on the home cook having a jar of home made tomato confit ready to go. Seet Confit Tomatoes in vegetarian recipes if you would like to make.

In a pan on medium high heat with a little olive oil and fry down the shallots, onion and garlic until fully caramelised.

Next add the chicken stock, salt, pepper, dried thyme, chilli flakes, lemon zest, anchovies and confit tomatoes and stir well to bring everything together.

Then boil the spagetti to the instructions on the packet and when cooked take the spaghetti directly from the pot onto the pan - do not drain. You will find when doing this you will have the correct amount of the pasta water included when you transfer to the pan.

Now mix the spaghetti into the tomatoes and sauce in the pan, stirring as you add the spaghetti and sprinkling the sesame seeds and parmesan for a wonderful flavour topping.