Puttanesca with Anchovy and Olives

Ingredients

• 400 g spaghetti
• 400 g tinned chopped tomatoes
• 8 anchovy fillets in oil
• 100 g pitted Kalamata olives
• 2 tbsp capers, drained
• 3 garlic cloves
• 1 tsp dried chilli flakes
• 3 tbsp olive oil

Method

1. 1

   Heat the olive oil in a wide saucepan over medium heat. Add the anchovy fillets and stir until they dissolve into the oil, about 2 minutes.

2. 2

   Add the sliced garlic and chilli flakes and fry for 1 minute, then add the olives and capers. Stir for another minute.

3. 3

   Pour in the chopped tomatoes, season with pepper (it will be salty enough), and simmer for 12–15 minutes until thickened.

4. 4

   Cook the spaghetti in well-salted boiling water until al dente. Reserve some pasta water and drain.

5. 5

   Toss the spaghetti through the puttanesca sauce, loosening with pasta water as needed. Serve immediately — no cheese required.