Pasta With Anchovies, Sultana's, Pine Nuts And Capers

olive oil

3 anchovy fillets

1 garlic clove, fine chopped

1 red chilli, sliced into thin strips
175ml white wine

20g raisins

20g pine nuts

20g capers

150g penne pasta 

29g breadcrumbs

Flat-leaf parsley, chopped

Pecorino, grated

Bring a large pan of water to boil for your pasta.

Meanwhile, heat your olive oil in a pan over a medium heat. Add the garlic, anchovy fillets, sultanas, chilli, pine nuts and capers and cook gently for 3-4 minutes until the anchovies have broken down.

Add the wine and a couple of spoons of water from the pasta pan, then remove from the heat.

Once your water is boiling add some salt and cook your pasta to al dente.

While the pasta is cooking, cook the breadcrumbs in a clean dry pan.

Once cooked add the pasta to the sultanas, pine nut, caper, anchovy and chilli mixture then turn on the heat again and stir together well and warmed back through. Add the parsley and breadcrumbs and toss well.

Spoon the pasta into a bowl and sprinkle with grated Pecorino.