Pasta alla puttanesca

This is my version of the Italian classic- derived from about six different recipes. I just kept testing until I came up with my favourite version.

I can recommend this for nights when you just want something simple.

Method

Add the pasta to salted boiling water and cook to manufacturer’s instructions. Remember to stir occasionally so it doesn’t congeal into a big lump.

While the pasta is cooking, heat the olive oil in a saucepan, then add the garlic and fry for thirty seconds.

Add the anchovies and fry for a further 20 seconds, then add the tomatoes, capers, olives, vinegar, chill and pepper. Simmer for five minutes.

Drain the pasta and toss it with the pasta sauce. Scatter with the basil leaves and serve

Serves 2.

• Anchovies
• Italian
• Pasta
• Puttanesca
• Tomato