- 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
- 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.