Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)

• 200 g Spaghetti
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• 6 pieces Anchovy fillets
• ½ tsp Chili flakes
• 400 g Canned chopped tomatoes
• 2 tbsp Capers
• 80 g Black Kalamata pitted olives
• 10 g Fresh parsley

1. Bring a large pot of well-salted water to the boil. Cook the spaghetti until just al dente, then drain, reserving about 120 ml of the cooking water.
2. Meanwhile, warm the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then add the anchovy fillets and stir until they melt into the oil.
3. Stir in the chilli flakes, then add the canned tomatoes, capers and olives. Simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened and glossy.
4. Toss the drained spaghetti through the sauce, adding a splash of the reserved pasta water as needed to loosen and help it cling. Cook for 1 minute, then take off the heat and stir through most of the parsley.
5. Divide between warm bowls and finish with the remaining parsley and a final drizzle of olive oil. Serve straight away while hot.

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