Pasta Puttanesca

The recipe

Instructions

1. 1
   Bring a large pan of salted water to the boil and start cooking the pasta.
2. 2
   Heat the oil gently in a wide pan with the sliced garlic, anchovies and chilli flakes. Cook 2 minutes — anchovies will dissolve.
3. 3
   Add the chopped olives and capers, stir for 30 seconds, then tip in the tomatoes. Simmer 8 minutes.
4. 4
   Drain the pasta (save a cup of water) and toss with the sauce. Add splashes of pasta water if needed.
5. 5
   Finish with chopped parsley and a final drizzle of olive oil. No cheese — the anchovies and olives are salty enough.

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