Pasta Puttanesca

Serves 2

200g/7oz dried linguine or spaghetti

2 tbsp extra virgin olive oil

200g tin chopped tomatoes

1 garlic clove

2 salted anchovies, rinsed and boned, or 4 anchovy fillets (optional)

2 pinches dried chilli flakes

2 tbsp capers, rinsed

4 tbsp black olives, stones removed if you wish or chopped

handful basil leaves

sea salt

1. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente.

2. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.

3. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork.

4. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through.

5. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.

Calories: 440 per serving