Notes

250g of tomatoes, preferably Piennolo
1 garlic clove, peeled and finely chopped
20ml of anchovy sauce
1 bunch of basil
extra virgin olive oil
2 spring onions
chilli, as needed (fresh)

Place a pan over a moderate-high heat and add a drizzle of olive oil. Once hot, add the chopped garlic and the stems from the basil – reserving the leaves for serving – and fry for a few minutes until softened

Add the tomatoes to the pan and turn off the heat, allowing the residual heat from the pan to soften and cook the tomatoes

Meanwhile, reserve 4 of the softened tomatoes to serve and transfer the rest of the tomatoes to a blender. Blitz to create a thick tomato sauce, then pass the sauce through a fine sieve into a clean pan and gently heat through. Divide a third of the sauce between the serving bowls and return the pan to the heat

Drain the spaghetti, reserving the cooking water, and add the pasta to the pan with the remaining tomato sauce. Pour over enough of the cooking water to coat the pasta and cook gently for 2 minutes until fully combined