"I'll tell you what's in it after you've eaten it" Pasta

This recipe is dedicated to Vick and Colin x

I came up with this combination when Dave was at Uni and we didn't have a cent to rub together.  It was a case of what have we got in the pantry that I can make a meal out of!  The result has become a family favourite and to this day the kids don't know what is in it.  I guarantee if you don't tell people there are anchovies in it, they will love it.  I made it recently for friends and they licked their bowls clean......You know who you are!!

You will need:

Serves 4

500gms of linguine or spaghetti
2 large cloves of garlic finely chopped
1 large red onion finely diced
1 tsp dried chilli flakes
Grated zest of 1 lemon
12 Anchovy fillets chopped
1 cup pitted Kalamata Olives
1/2 a bunch continental parsley finely chopped
1/2 a cup of extra virgin olive oil
1/2 a cup of finely grated parmesan
Cracked black pepper
Rocket leaves and lemon wedges to serve

Heat a large pot of salted water and cook the pasta according to packet instructions.

In a large fry pan on a medium heat add about 2 tbs of the oil and fry the onion, garlic and chilli flakes.  When the onion is soft add the lemon rind and the anchovy fillets.  I like to add a little of the anchovy oil as well to boost the flavour.  Add the olives and lower the heat so it is just a gentle fry.

In a seperate bowl toss the rocket leaves with a little extra virgin olive oil, sea salt and pepper.

Add the parsley to the anchovy mixture and drain the pasta.  Toss the sauce through the pasta and top with the parmesan, rocket and lemon wedges.  Nummy nums!