Burst Cherry Tomato and Anchovy Pasta

Directions

1. Bring a large pot of water to the boil and cook Slendier Organic Black Bean Spaghetti according to package instructions.
2. In a large, cold sauté pan, add the olive oil, garlic, chilli (if using), and anchovies. Put over a medium heat and sauté until garlic has soften and is starting to turn golden brown.
3. Add all the cherry tomatoes and the white wine and cook over a medium heat until the smell of raw alcohol has cooked out of the wine. At this point the cherry tomatoes should have broken down slightly. Using the back of a wooden spoon, burst any cherry tomatoes that remain whole.
4. Add the Slendier pasta and toss to combine. Allow the sauce to reduce slightly so it coats the pasta. Add the lemon juice a tablespoon at a time, tasting and stopping when the dish feels balanced. Add salt if necessary (this will depend on how salty your anchovies are. Salt to taste!)
5. Add the basil and some fresh cracked pepper and toss to combine. Divide the pasta between bowls and garnish with more basil, cracked pepper and olive oil. Serve with lemon slices.