Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions.

Meanwhile, cook the anchovies and garlic in a frying pan with the oil, until the anchovies have broken down. Add the paprika and courgette, then cook for 5 mins until the courgette is mostly softened. Tip in the cherry tomatoes and red pesto and turn up the heat a little so they begin to burst. Add a few chilli flakes here if you like a little heat.

Transfer the pasta straight to the frying pan using tongs (a little water will help create a smooth sauce). Take the pan off the heat, add a good grinding of black pepper and a squeeze of lemon juice to taste, then toss through the rocket. Mix everything to combine and pile into your bowl. Serve with grated Italian style hard cheese and a little balsamic glaze if you have any.