Salsa magro and spaghetti

Directions

1. First toast the pine nuts in a dry pan over a low heat until they start to go a golden brown (careful they don’t burn as they change colour quickly)
2. Crush the pine nuts with a pinch of salt and the teaspoon of cornflour in a pestle and mortar or use a blender
3. Chop the shallots and then gently fry in the mild olive over a medium heat until they are just about to start going translucent – this will be about 10 minutes. Agitate or stir occasionally
4. Dice up the anchovies and add them to the shallots and keep frying until the anchovies start to melt. Again, you’ll need to stir or agitate from time to time
5. Now add in the tomatoes, the parmesan rind, the mushrooms (diced or sliced finely), the fruity olive oil and season with salt and pepper and the large pinch of sugar
6. Let simmer until the juice starts to dry off, stirring occasionally, and then add the water
7. Leave to simmer for 30 minutes, checking on it regularly to ensure it’s not catching on the bottom. If it’s drying out too quickly add a little more water
8. You should know when it’s done when all the tomatoes have fully dissolved and the sauce is as thick as (lumpy) custard
9. Now cook your spaghetti, by placing in a saucepan of boiling water with a little salt. Bring the temperature down so the water is just bubbling and stir gently to ensure the spaghetti doesn't stick. Cover and leave to soften for 8-10 minutes until al dente
10. Add in the chopped herbs to the sauce and taste, adjusting the salt and pepper seasoning as you see fit
11. Drain the spaghetti and place in a large serving dish and drench with the sauce and swirl in
12. This is also great with gnocchi or as a sauce over chicken or fish (add a few capers or cornichons with the anchovies) or even for a vegetable bake or lasagna. Store in the fridge if not using immediately or freeze