Ingredients

• 200g – 7oz Spaghettini
• 2 cups – 475ml hot water
• 1 cup chicken or veggie stock
• 1 ripe tomato, finely diced
• 1 small shallot, thinly sliced
• 2 garlic cloves, pureed
• 2 anchovies
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 red long chili, thinly chopped
• Handful fresh parsley, chopped
• A few fresh basil leaves, torn or shredded
• 3 tbsp grated Parmigiano Reggiano
• Salt and cracked black pepper

Steps

• Step 1

  In a large frying pan (large enough for Spaghettini length to fit) over medium-low heat, heat olive oil until shimmering

• Step 2

  Add shallots and cook until soft and sweet

• Step 3

  Add the anchovies and crush them into the pan

• Step 4

  Add garlic and chili, cook until golden and fragrant

• Step 5

  Stir in tomato paste, let it sizzle for 30 seconds to deepen the flavour

• Step 6

  Add chopped tomato and a pinch of salt, cook 2 minutes until softened

• Step 7

  Add dry spaghettini and 2 cups hot water 1 cup chicken stock. Bring to a simmer, reduce to medium-low, cover, and cook 2 minutes, stirring occasionally. Season with salt and cracked black pepper.

• Step 8

  Remove lid, add more water/stock if needed (depends on thickness of pasta), and cook 4-5 minutes, tossing until pasta is al dente and liquid has thickened into a silky sauce. (Note: my pasta cooks in 9 minutes, if yours indicates a longer time, keep the lid a few minutes on longer, roughly 30 seconds per extra minute of cook time).

• Step 9

  Turn off heat. Add Parmigiano, parsley, and basil. Toss until sauce clings to every strand. Serve immediately

Little Tips

Use fresh herbs right at the end to keep the colour and aroma alive