Rachel Khoo cooked a tasty pasta pizza in Naples on Rachel Khoo’s Cosmopolitan Cook.

For the pasta base: 150 g spaghetti, 1 tbsp olive oil, plus extra to drizzle, 2 eggs, beaten and a pinch of oregano.

For the rossa topping: 400 g tinned cherry tomotoes, 1 tsp oregano, a good pinch of sugar, 50 g black olives, drained and pitted, 6 anchovy fillets, drained and 6 large basil leaves.