for 4 person

Crumb topping

1 tbsp	olive oil
40 g	breadcrumbs
10 g	wild garlic, roughly chopped
1 pinch	salt

Pasta

300 g	pasta (e.g. Spaghettoni)
	salted water, boiling

Sauce

1 tbsp	olive oil
1	onion, finely chopped
4 tbsp	tomato puree
2 dl	white wine
25 g	anchovy fillets, drained
50 g	light sultanas
50 g	pine nuts, roasted
¼ tsp	salt
a little	pepper
10 g	wild garlic, finely chopped

How it's done

Crumb topping

Heat the oil in a non-stick frying pan. Reduce the heat, add the breadcrumbs and wild garlic, stir fry for approx. 5 mins. Remove, season with salt and set aside.

Pasta

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 400 ml of the cooking water, set aside.

Sauce

Heat the oil in the same pan. Add the onion, sauté for approx. 2 mins. Add the tomato puree and cook for approx. 1 min. Pour in the wine and reduce almost completely. Add the anchovies and all the other ingredients along with the reserved cooking water, simmer for approx. 5 mins., stirring occasionally. Add the pasta to the sauce, mix and heat through. Mix in the wild garlic, sprinkle with the crumb topping.

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