Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 cup day-old breadcrumbs
  • 4 garlic cloves, thinly sliced, plus 1 crushed clove
  • 4 anchovies in oil, drained
  • 1/3 cup (95g) tomato paste
  • 500g very ripe cherry tomatoes
  • 1 tsp dried oregano
  • 1 cup (250ml) white wine
  • 30g unsalted butter, chopped
  • 1/2 bunch basil, leaves picked, plus extra leaves to serve
  • 400g spaghetti
  • 1/2 cup (100g) feta, crumbled

Instruction

  • Heat 2 tbs oil in a small frypan over medium heat and add breadcrumbs and 1 crushed garlic clove. Cook, stirring, for 6-7 minutes until golden and crisp. Heat remaining 85ml oil in a saucepan over low heat. Add garlic and anchovies, cook, stirring occasionally, for 10-12 minutes until garlic has softened and anchovies have melted. Add tomato paste and increase heat to medium. Cook, stirring, for 5-7 minutes until tomato paste has caramelised. Add cherry tomatoes, dried oregano and white wine. Season with salt and bring to a simmer. Cook for 12 minutes or until just broken down. Season with salt and pepper and stir through butter and basil.
  • Meanwhile cook pasta in boiling salted water to packet instructions. Drain pasta and fold through sauce, then scatter with feta, breadcrumbs and extra basil to serve.