1.Heat 5 tablespoons olive oil in a large pan, add garlic and chilli flakes and cook on medium heat for 1-2 minutes. Add pine nuts and raisins, toss well, then add the tomatoes. Lower heat and cook for 5 minutes. Add wine, reduce by half, then add the anchovies. Set aside.
2.In the meantime, bring a pot of salted water to the boil.
3.Heat the remaining oil in a pan, add the breadcrumbs and cook until lightly toasted. Add lemon zest and set aside.
4.Add pasta to the boiling water and cook for 3-4 minutes (or according to packet instructions if using dried pasta) or until al dente. Drain. Toss pasta into tomato sauce mixture and add the rocket.
5.Season and toss well. Squeeze lemon juice on top, then serve garnished with crispy crumbs.