Heat olive oil in a frying pan and fry chopped onion until softened.
Add chopped garlic and cook for one minute.
Stir in tomato purée, 400g canned cherry tomatoes, and 30ml white wine.
Simmer the tomato mixture for 4 minutes before stirring in fresh basil and seasoning.
Heat 150ml double cream in a small pan until simmering.
Simmer cream for 3 minutes until thickened.
Remove from heat and whisk in 100g grated parmesan, nutmeg, and seasoning.
Place a spoonful of tomato sauce on two plates and top with a cooked pasta sheet.
Repeat the layers of sauce and pasta, finishing with tomato sauce.
Top with chopped anchovies, extra parmesan, cheese sauce, and basil garnish.