When you’re hungry:
Grate the courgettes, using either an actual grater or the grater attachment on your food processor (you can find our recommendations here)
Heat a large frying pan and toast the sunflower seeds for about a minute, before setting them to one side (you can put them in a little ingredients bowl and pretend you’re Nigella on her cooking show. If you like.)
Fry the anchovies in their oil in the pan over a low heat until they’ve broken up, add the garlic and chilli and cook until softened.
Put in the grated courgette, pepper, and a little salt (be careful with this as the anchovies are quite salty already). Fry for 5 minutes until softened.
Heat up the pre-cooked pasta in boiling water for 3 or 4 minutes. Hold onto half a cup of the pasta water for the next step.
Chop the herbs, capers, olives, and spinach. Add these to the pan, mix, and add the pasta, along with enough of the pasta water to make it a bit saucy (insert Carry On joke here).
Serve with the sunflower seeds and parmesan scattered, artistically, on top.