Ingredients

• 250g x Linguine pasta - or your choice

• Olive oil

• 1 x Medium/Large brown onion - diced

• 4 x Garlic cloves - finely diced

• 2 x Tablespoons tomato paste

• 4 x Anchovies in olive oil - see note

• 1 x Teaspoon of the anchovey olive oil - see comment below

• 6 x Medium tomatoes - diced

• 1 x Cup Panko breadcrumbs

• 1 x Teaspoon dried thyme leaves

• 1 x Teaspoon fennel seeds - ground

• 1/2 x Cup flatleaf parsley - chopped

• 1/2 x Cup finely grated Gran Padano cheese - see note

• Optional: 1 x Cup black olives - pitted. See note below

Preparation

In a hot pan add olive oil and fry down the breadcrumbs until they are taking on a dark brown colour - stirring so they do not burn then set aside.

Then in the same pan with a little more oil add the onions and garlic and fry down until soft and caramelised. Take care not to burn the garlic.

Next add the tomato paste to the bottom of the pan for around 3 minutes to remove the bitter taste then stir into the onions and garlic and add the tomatoes and anchovies with a teaspoon of the anchovy olive oil then stir until the anchovies disappear and the diced tomatoes start to break down.

Now add the thyme, fennel, black pepper and minimal salt if using (the anchovies will add a strong salt content) and stir well to bring everything together. Then add 1/3 of the reserved breadcrumbs and stir again.

In a separate pot of boiling water, add the linguine and cook to two minutes less than the directions on the packet to give the correct al dente texture to the pasta.

When cooked, add the pasta directly to your pan - do not drain. The pasta will have sufficient pasta flavoured water as you transfer into the pan, then mix well. Add the olives if using.

Now for the important bit. When the pasta is served on to the plate sprinkle firstly with the remaining breadcrumbs, then the grated cheese and the parsley. If the breadcrumbs are added when mixing the pasta, they will soak up the moisture and the crunchiness with be lost.

Important: The anchovies give a magic flavour to the dish. Once in the pan they will melt down and disappear leaving their wonderful flavours. Always use anchovies in olive oil. We found the Gran Padano cheese (easily available) perfect when testing, however, finely grated Parmesan would work well.

Comments: The anchovies give a magic flavour to the dish. Once in the pan they will melt down and disappear leaving their wonderful flavours. Always use anchovies in olive oil and when adding to the pan, add a teaspoon of the anchovey olive oil for an excellent flavour boost.