PASTA PUTTANESCA

• 3 tablespoons extra virgin olive oil
• 1 onion—finely chopped
• 2 cloves garlic—finely chopped
• 4 anchovy fillets—chopped
• 1 small red chili—deseeded and finely chopped
• 2 teaspoons capers—rinsed and drained
• 8 pitted black olives—quartered
• 14 oz (420g) canned tomatoes—chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 7 oz (200g) spaghetti

With 2 tablespoons of the oil in a frying pan, cook onion for 6 minutes, stirring occasionally.

Add the garlic and anchovies and cook for a minute, then add chili, capers, olives, tomatoes, salt and pepper, and bring to the boil.