Spaghetti alla Puttanesca (Tomato, Olive and Anchovy Pasta)

• 200 g Spaghetti
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 6 pieces Anchovy fillets
• 350 ml Tomato passata
• 2 tbsp Capers
• 80 g Black Kalamata pitted olives
• 1 tsp Fine sea salt
• ¼ tsp Black pepper
• 10 g Fresh parsley

1. Bring a large pot of water to the boil and season it with most of the fine sea salt. Add the spaghetti and cook until al dente. Before draining, reserve about 150 ml of the pasta water.
2. Meanwhile, warm the extra virgin olive oil in a large frying pan over a low to medium heat. Thinly slice the garlic, add it with the chilli flakes, and cook for 30 to 60 seconds until fragrant but not coloured. Add the anchovy fillets and stir until they melt into the oil.
3. Pour in the tomato passata, then add the capers and olives. Simmer gently for 8 to 10 minutes until slightly thickened, stirring occasionally. Season with black pepper and only a pinch more salt if needed, as the anchovies, capers and olives are already salty.
4. Add the drained spaghetti to the pan and toss well. Splash in a little reserved pasta water, a tablespoon at a time, until the sauce coats the pasta in a glossy layer. Take off the heat, stir through the fresh parsley, and serve straight away.

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