Pasta with tomato, anchovy and rosemary sauce

Serves 4-6

• 3 tbsp olive oil
• 30g butter
• 1 small tin anchovies
• 1 sprig rosemary
• 800g peeled plum tomatoes
• 75g parmesan
• 1 tbsp cream
• 500g pasta

Step 1
Or sprinkle 50g of grated parmesan into the pan during the last minutes of cooking, which will soften the edges and make a good sauce from two tins even better.

Step 2
Melt the olive oil and butter in a heavy-based frying pan over a medium-low heat.

Step 3
Add the anchovies and rosemary, mashing the anchovies until they melt into the oil and butter.

Step 4
Using scissors, chop the tomatoes while still in the tin, then add to the frying pan, mashing with a spoon to break them up further.

Step 5
Bring almost to a boil, then reduce the heat and gently simmer until the sauce is thick and rich – about 30 minutes.

Step 6
Meanwhile, cook the pasta according to the pack instructions in plenty of boiling salted water, then drain.

Step 7
In the last minutes of cooking, add two-thirds of the parmesan to the sauce, and a little cream if you like.

Step 8
Add the pasta to the sauce and serve with the rest of the parmesan sprinkled on top.