Tomato, Fennel and Anchovy Pasta with Pangrattato

I have been quite busy recently and craving tasty, quick pasta meals in the evening. This is one of my favourites and includes ingredients you probably have in your cupboard anyway. Anchovies add a lovely umami saltiness, while sweet tomatoes, sharp lemon, salty capers and fragrant fennel all work together to make this not just your typical bowl of midweek pasta. Pangrattato toasted in garlic, oil and parmesan add crunch and texture and is a must to sprinkle over any pasta dish. This will be on the table in minutes.

(Serves 2 - £2.19 per portion)

1. Cook 150g conchiglie pasta according to packet instructions in plenty of salted water..
2. Add 1 tbsp olive oil from the anchovy can to a large saute pan. Fry a finely chopped for 5 minutes over a medium heat until soft.
3. Add 2 finely sliced garlic cloves, 4 anchovy fillets, 1 tbsp capers, 1 tsp fennel seeds and a finely chopped red chilli.
4. Stir for a few minutes before adding 220g cherry tomatoes. Turn up the heat so the tomatoes start to burst and release their juices before adding the cooked pasta and a splash of the starchy cooking water.
5. Stir for a couple mins so the pasta is well coated in the sauce.
6. Meanwhile fry 30g panko breadcrumbs in a little olive oil until crispy and golden. Add the zest of a lemon, some seasoning and some finely grated parmesan.
7. Add the juice of a lemon to the pasta, taste and season (if it is quite sharp you can add 1/2 tsp sugar).
Spoon into bowls, sprinkle over the breadcrumbs, grated over more parmesan, add a drizzle of extra virgin olive oil and top with some rocket leaves.