Method

• 1.
  To make the pangrattato, heat 1 tbs oil in a frypan over low heat. Add the pine nuts and thyme, then cook gently for 1-2 minutes until the nuts are pale golden.
• 2.
  Remove from pan using a slotted spoon and set aside. Add 1/4 cup (60ml) oil to the pan, increase heat to medium and cook breadcrumbs, stirring, for 2-3 minutes until crisp and golden. Remove from pan and stir through lemon zest. Season, add to pine nuts and set aside.
• 3.
  Cook the pasta in a saucepan of boiling, salted water according to the packet instructions.

• 4.
  Meanwhile, return frypan to low heat. Add remaining 2 tbs oil, garlic and chilli, then cook gently for 5 minutes or until softened. Add the anchovy and cook for 1 minute, then stir in the tomatoes and a splash of water. Cook for 5 minutes or until the tomatoes are softened.
• 5.
  Drain the pasta, reserving a little of the water, and return the pasta to the pan. Add the tomato mixture, parsley and enough reserved water to loosen, thentoss to combine. Divide pasta among bowls, top with the pangrattato and serve with grated parmesan.