This is literally a saucy suggestion for your spaghetti. Check in an Italian dictionary for a translation of ‘Puttanesca’ – you may be shocked, but I can promise a tangy and tasty result for the table!
2 cloves garlic, peeled
5 anchovy fillets
2 tbsp olive oil
Large pinch of chilli flakes
2 x 400g tins chopped tomatoes
2 handfuls (about 80g) olives eg green or black or Kalamata
1 tbsp capers
Finely slice the garlic and chop the anchovies. Put the oil, garlic, anchovies and chilli flakes into a pan and heat gently for a few minutes until the anchovies have mashed into small pieces. Add the tinned tomatoes and leave to simmer gently for 20 minutes.
Meanwhile, bring a large pan of water to the boil and cook the spaghetti following the pack instructions. Add the olives and capers to the sauce and cook for another few minutes.
Drain the pasta and put back into the pan, pour the sauce over the pasta and toss together.
Preparation time: 10 minutes
Cooking time: 25 minutes