- Preparation and cooking time
- Serves 1
- 75g wholemeal spaghetti
- 2 anchovies , in oil
- 1 fat garlic clove , finely chopped
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 1 small courgette , cut into cubes
- 100g cherry tomatoes , halved
- large handful rocket
- ½ lemon , juiced
- STEP 1
Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.
- STEP 2
Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and turn up the heat a little so they begin to burst.
- STEP 3
Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl.