Method

• 1.
  Arrange the cherry tomato halves on an oven tray lined with baking paper, sprinkle with salt, sugar and thyme, and bake at 100°C for 30 minutes.
• 2.
  Cook the pasta in plenty of boiling salted water until ‘al dente’.
• 3.
  Meanwhile, pan fry the capsicum strips in olive oil in a large frying pan for 3-4 minutes. Add the pasta sauce and torn anchovy fillets to the pan with the peppers.
• 4.
  Drain the pasta, add to the pan and toss for 1 minute.
• 5.
  Serve with the caramelised cherry tomatoes and garnish with fresh parsley. As an alternative, garnish with flakes of pecorino cheese or, for a more summery flavour, sprinkle with fresh rocket leaves.