Instructions: Heat the anchovy oil kept from the tin in a large frying pan on the boiling plate then add the onion fennel garlic and chilli.

Fry gently for 5 minutes stirring from time to time then cover and transfer to the simmering oven for approximately 15 minutes until the onion is soft.

Return to the boiling plate add the tomatoes chopped anchovies sugar salt and pepper and bring back to the boil. Cover again and return to the simmering oven for a further 10 minutes.

Add the pasta to a large pan of boiling salted water.

Bring to the boil on the boiling plate then cover and cook on the simmering plate until al dente about 12 minutes.

Dram and mix in with the sauce.

You may need to thin the sauce down a little with some boiling water. (This is a generous amount of sauce so you may like to chill some for another day.)

Add the balsamic vinegar then sprinkle with parsley and warm pine kernels.

Serve with freshly grated parmesan.

A wonderfully healthy pasta dish with no cream in slght. The anchovies do not overpower the sauce but give the flavour depth.

Serves 6

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