Ingredients 

• 2 pnts cherry tomatoes
• 150 ml olive oil
• 6 garlic cloves
• 2 red chillies seeds removed, finely chopped
• 6 Rizoli Anchovy fillets in oil drained
• 1 tbsp Organico Capers in Brine rinsed and drained
• 2 tbsp white wine
• 400 g Girolomoni Organic Spaghetti
• 1 lemon juiced
• 1/4 cup flat leaf parsley finely chopped
• 1/2 cup Aurrichio Reggianofinely grated, to serve

Method

1. Preheat the oven to 180 degrees.
2. Place strawberry tomatoes on a baking tray, drizzled with 2 tbsp oil and season. Roast for 20 minutes or until collapsed and lightly caramelised.
3. Heat remaining oil in a large pan over medium heat. Add garlic, chillies and anchovies and cook for 1 -2 minutes.
4. Add capers, white wine and cherry tomatoes and bring to a simmer, then continue to cook for a further 3 minutes, until thick and rich. Taste, then adjust seasoning.
5. In the meantime, cook spaghetti according to packet instructions until al dente, drain then toss with sauce. Add lemon juice, parsley, then sprinkle with parmesan.