Step 1

Heat a pan, add the olive oil, then add your garlic and fry slowly. As it begins to colour, add the pinenuts, raisins and anchovies and continue frying for 2 minutes until the anchovies have melted.

Step 2

Add the tomato purée and the wine and stir well. Leave to simmer on a medium heat for 3 minutes. The sauce should be quite thick, like passata, but if you think it needs thinning down, add a little water.

Step 3

Heat a little oil in a separate pan, add the breadcrumbs and fry until toasted, crunchy and golden. Leave to cool on kitchen paper. Meanwhile, cook your pasta in boiling salted water according to the packet instructions.

Step 4

Drain and mix with the sauce. Check the seasoning and divide on to 4 plates, twizzling the pasta with tongs as you go. Serve sprinkled with the breadcrumbs.