Ingredients

• 200g/7oz plain flour
• plus extra for dusting
• 2 free-range eggs
• pinch salt
• 2 tbsp olive oil
• ½ onion
• finely chopped
• 8 cherry tomatoes
• halved
• 5 canned anchovies
• drained and chopped
• 100ml/3½fl oz white wine
• 1 handful baby spinach leaves
• freshly ground black pepper
• 4 fresh basil leaves

Directions

• For the pasta
• place all of the pasta ingredients into a food processor and pulse until the mixture comes together to form a dough. Tip out onto a floured work surface and knead lightly
• then roll out very thinly (use a pasta machine if you have one) and cut into strips using a pasta-cutting wheel.
• Cook the pasta in boiling water for 1-2 minutes
• or until cooked but still al dente
• then drain and set aside.
• For the sauce
• heat the olive oil in a pan and gently fry the onion for 2-3 minutes
• then stir in the tomatoes
• anchovies and wine. Simmer for 3-4 minutes
• or until reduced slightly
• then stir in the spinach to wilt.
• Add the cooked pasta to the sauce
• mix well to coat
• season with black pepper and garnish with the fresh basil leaves.