Method

1. 1

   Remove the filets from the anchovies and chop finely. Halve the tomatoes.

2. 2

   Cook the pasta in salted boiling water.

3. 3

   Heat oil in a frying pan on medium heat. Brown pine nuts for 1 minute and remove with a slotted spoon. Fry the raisins until they puff up (about 1 minute) and remove.

4. 4

   Next, add the garlic to the oil, and once golden, add the herbs and anchovies. Cook for 1 minute.

5. 5

   Add the sliced tomatoes and return the pine nuts and raisins to the frying pan. Cook for 2 minutes before adding the hot chili.

6. 6

   Drain the pasta, reserving 1 cup of the cooking water. Pour the pasta into a large bowl and add the contents of the frying pan with ½ cup of the pasta water. Toss well.

7. 7

   Wait a minute before drizzling more oil along with half the grated cheese before tossing the pasta again. Add more pasta water if the dish is too dry.

8. 8

   Serve with extra chilli flakes and the remaining cheese.