TODAY’S RECIPE: Rosemary & garlic roast tomato spaghetti with breadcrumbs and ricotta

CELEBRATE the last of summer’s tomatoes — serves two.

Ingredients

400g tomatoes, chopped

100ml extra virgin olive oil

3 large sprigs of rosemary

1 bay leaf

3 garlic cloves, crushed

2 banana shallots,

Finely sliced 200g long pasta (eg, spaghetti, linguine or bucatini)

50g ricotta

Method For the anchovy chilli breadcrumbs

80g stale sourdough

3 tbsp extra virgin olive oil

3 anchovies in olive oil

1 lemon, zested

Pinch dried red chilli flakes

1 Heat oven to 200a/180c fan/gas 6. Toss tomatoes with oil, rosemary, bay, garlic and shallots in a roasting tray. Season well and roast for 30-45 minutes until soft (cover with foil if browning too much). Discard the herbs.

2 Blitz stale bread in a food processor. Heat oil over a medium heat, then add anchovies and cook until dissolved into oil — a couple of mins. Add lemon zest and chilli flakes and stir, then add breadcrumbs and fry, stirring to make sure they don’t catch, until golden (4-5 mins). Set aside.

3 Cook pasta until al dente. Drain, reserving a cup of the water. Place roasting tray over a low-medium heat on the hob, pour pasta into tomatoes and oil, along with a slug of the pasta water. Cook for a couple more mins, tossing to coat in oil and juices. Divide between warm bowls and top with spoonfuls of ricotta and the anchovy crumbs

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