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Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy. Pasta con acchiughe e pomodoro This is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts. P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.

• olive oil
• 4 cloves of garlic, peeled and very finely sliced
• 2 big handfuls of pine nuts
• A big handful of raisins
• 12 salted anchovy fillets
• 3 heaping tablespoons tomato purée
• a large wineglass of red wine
• 1 3/4 cups stale bread crumbs
• 1 pound dried margherita pasta

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