Spaghetti puttanesca

• olive oil↗3 tbsp 3 tbsp
• onion↗1 1

  finely chopped

• large garlic cloves↗2 2

  crushed

• chilli flakes↗½ tsp ½ tsp

  (optional)

• tomatoes↗400g can chopped 400g can chopped
• anchovy↗5 5

  fillets, finely chopped

• pitted black olives↗120g 120g
• capers↗2 tbsp 2 tbsp

  drained

• dried spaghetti↗300g 300g
• parsley↗½ small bunch of ½ small bunch of

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.

2. 2

   Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.

3. 3

   Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.