Pasta Puttanesca

Ingredients 3 tbsp olive oil 1 onion, finely chopped 2 large garlic cloves, crushed ½ tsp chilli flakes (optional) 400g can chopped tomatoes ( i often add two tins or a jar of passata instead to make it go further) 5 anchovy fillets, finely chopped 120g pitted black olives 2 tbsp capers, drained 300g dried spaghetti ½ small bunch of parsley, finely chopped Method 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. Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste. 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.