Step 1

Heat the oil in a large skillet over low heat. Add the onion and garlic and cook gently for 10 minutes, until soft. Turn the heat to high and add the mushrooms, cooking until all the moisture has evaporated.

Step 2

Add the anchovies and cook for a minute until they begin to soften and melt into the sauce, then add the tomatoes and rosemary. Season to taste and simmer for 10-15 minutes.

Step 3

In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Drain, reserving some pasta water, then add to a serving bowl and top with the sauce. Toss well, adding a bit of pasta cooking water if necessary, then top with the cheese and serve.